Gluten-Free Grilled Vegetable Quinoa Salad

Ingredients

• Quinoa (1 cup, rinsed)
• Water (2 cups)
• Zucchini (1 medium, sliced)
• Yellow squash (1 medium, sliced)
• Red bell pepper (1, sliced)
• Red onion (1 small, sliced)
• Olive oil (3 tablespoons, divided)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped)
• Lemon juice (2 tablespoons)
• Dijon mustard (1 tablespoon)
• Honey (1 tablespoon)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
2. Preheat your grill to medium-high heat.
3. In a large mixing bowl, combine the sliced zucchini, yellow squash, red bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper; toss to coat evenly.
4. Grill the vegetables for 5-7 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and allow to cool slightly.
5. While the vegetables are cooling, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, remaining tablespoon of olive oil, and a pinch of salt and pepper until emulsified.
6. In a large salad bowl, combine the cooled quinoa, grilled vegetables, and chopped parsley. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
7. Serve the salad chilled or at room temperature. Enjoy your vibrant creation!