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)
- 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.
- 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.
- 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.