Grilled Summer Vegetable Quinoa Salad with Lemon Basil Vinaigrette

• Vegan
• Gluten free

• Produce

  • 1 cup Basil, packed leaves
  • 2 ears Corn
  • 1 Lemon, Zest of
  • 2 Lemons, Juice of
  • 1 Red onion, large thick
  • 2 Zucchini

• Condiments

  • 2 1/2 tbsp Balsamic vinegar
  • 1 tsp Maple syrup

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Pepper
  • 2 Red peppers
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on withsaltandwit.com

Description

Ingredients

• 2 ears of corn
• 2 zucchini, chopped into 1/2 inch pieces
• 2 red peppers, chopped into 1/2 inch pieces
• 1 large red onion, sliced thick
• 1 cup quinoa, uncooked
• Vinaigrette:
• 2 tablespoons extra virgin olive oil
• 2 1/2 tablespoons balsamic vinegar
• Juice of 2 lemons
• Zest of 1 lemon
• 1 cup packed basil leaves, finely diced
• 1 teaspoon maple syrup
• 1 1/2 teaspoons salt
• 1 teaspoon pepper

Directions

• Preheat grill or grill pan to medium. Spray or rub corn with non-stick cooking spray or coconut oil. Lay on grill & turn once one side is charred. Remove from heat and let cool. Slice the kernels off the cob and set aside.
• Meanwhile, Grease a grill basket and add the zucchini, peppers and onion. Place on grill. Toss every few minutes and cook under tender-crisp. Remove from heat and keep warm.
• While veggies grill, cook the quinoa according to the package. Once cooked, remove from heat and place in a large bowl.
• For the Vinaigrette, combine all ingredients.
• Add the corn, veggies and vinaigrette to the quinoa bowl. Toss to combine all. Serve.