Grilled Summer Quinoa Bowl

  in Recipes, Salads

Recipe by Ali Lopez

2-3 small zucchinis, sliced in half lengthwise
1-2 ears of corn
1 tablespoon extra virgin olive oil
1 cup cooked quinoa
1/4 cup extra virgin olive oil
1/8 cup white balsamic vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste
1/4 cup chopped walnuts
1 cup cherry tomatoes, sliced in half
fresh basil, chiffonade, to taste
3 oz. crumbled goat cheese (optional)

  1. To cook quinoa: In a saucepan combine 1/2 cup quinoa with 1 cup water. Bring to a boil, then reduce heat to low. Cook uncovered until the quinoa absorbs the liquid, about 15 minutes. Remove from heat and set aside covered for 5-10 minutes. Let cool.
  2. Preheat grill. Oil the cut side of the zucchini and put on the grill for 4-5 minutes per side until cooked. Slather corn with oil and grill for 5-7 minutes until cooked. When they come off the grill, cut the zucchini into half moons and cut the corn off the cob.
  3. Meanwhile, combine dressing ingredients. Mix zucchini and corn with quinoa and add half the dressing. Before serving mix in tomatoes, walnuts, basil, and cheese. Can be served room temperature or warm.
  • If you want to add protein to this dish for a heartier main course, grilled shrimp or chicken work well. Or for a vegan option add a can of cannellini or garbanzo beans.