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Grilled Summer Vegetable & Quinoa Salad with Lemon Basil Vinaigrette

Of all the summer side dishes, this Grilled Summer Vegetable & Quinoa Salad with Lemon Basil Vinaigrette is at the top of my list year after year! Healthy, nutty and full of nutrients. And the basil-loaded dressing that soaks into every nook and cranny of this salad takes it over the top!


Vegetables at their peak during the summer are grilled to perfection – corn, zucchini, red peppers and red onion – then tossed with puffy quinoa. Then a homemade dressing of fresh basil, olive oil, balsamic vinegar, lemon juice and zest and a touch of maple for sweetness is all whisked together. Toss with the grilled vegetables and quinoa, then serve or let soak to really bring out the flavors!

 

 

Ingredients
  • 2 ears of corn
  • 2 zucchini, chopped into ½ 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 and 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.

This salad is great served the next day as the flavors deepen. Just reheat in the microwave.

 

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