Don't slice the zucchini too thin before you grill them since they will shrink down. We like it between 1/4"-1/2" thick before grilling. That way you'll get a nice lit bit of crust balanced against the softer interior.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 6Servings
Calories: 431kcal
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Ingredients
For the Zucchini and Quinoa
3medium zucchini, cut into 1/2” thick slices
2Tablespoons(30ml) olive oil, for brushing
1 1/2cups(360ml) cooked quinoa
For the Salad
1cup(240ml) cherry tomatoes, halved or quartered
3Tablespoons(45ml) minced red onion
4oz.(113g) feta cheese
15oz.(425g) canned black beans, white beans or chickpeas (drained)
1teaspoondried oregano or 2 teaspoons fresh chopped oregano
Instructions
Cook quinoa to package instructions and allow to cool completely. Set aside.
Heat grill. Lightly brush zucchini slices and season all sides with salt and pepper. Grill each side of zucchini until brown and crisp, about 2-3 minutes.Chop grilled zucchini into large bite sized pieces.
In large bowl whisk together all the dressing ingredients (olive oil, balsamic vinegar, lemon zest, lemon juice, sugar, garlic, salt, pepper, and oregano) Taste the dressing and adjust salt, pepper or additional seasonings, to taste.
In the same dressing bowl, add the zucchini, quinoa, cherry tomatoes, red onion, feta cheese, beans or chickpeas, and basil or corn. Gently toss everything together.You can eat it right away at room temperature or serve chilled for the next day. Enjoy!