Ingredients :
2 cups water
— zest of 1 lemon
1 teaspoon olive oil, plus more for grilling vegetables
— salt and black pepper to taste
1 cup quinoa, rinsed
1 medium zucchini, halved lengthwise
2 small yellow squash, halved lengthwise
1 small eggplant, sliced into ½-inch slices
1 small red bell pepper, cut into thick slices
4 scallions, white and light green part only, chopped
¼ cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
½ cup crumbled feta cheese (or more if desired)
Directions :
Bring water, lemon zest, olive oil and salt and black pepper to a
boil. Add quinoa, return to a boil, reduce heat to low and simmer
uncovered for 15-17 minutes or until water is almost absorbed and the
germ of the quinoa is beginning to appear. Remove from heat, cover and
let stand 10-12 minutes. Fluff with a fork, transfer to a large bowl and
let cool.
Preheat a grill or grill pan over medium-high heat. Brush the
vegetables with olive oil and season well with salt and black pepper.
Grill 3-4 minutes per side or to desired doneness. Let cool.
When vegetables have cooled, cut the eggplant in half into half moons and slice the zucchini into 1-inch pieces. Add to quinoa.
Add parsley, chives, mint and feta cheese to quinoa and gently stir to combine.
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