Grilled Quinoa & Veggie Salad w/Citrus Vinaigrette

*This recipe was inspired by this recipe from The Chew.

Grilled Quinoa & Veggie Salad w/Citrus Vinaigrette

Ingredients:

• Olive Oil
• Kosher Salt and Ground Black Pepper
• Lemon Juice
• 2 Zucchini (cut in spears)
• 1 Red Bell Pepper (cut in wide slices)
• 2 pint Cherry or Grape Tomatoes
• 1 tsp Mustard
• 1 tsp Mayo
• 1 tsp Honey
• 1 cup Dry Quinoa (cooked to package instructions - I personally like to replace 1/2 the water with 99% fat-free chicken stock; it adds flavor.)

Preheat a grill or grill pan to medium heat. I used my Foreman grill and it worked perfectly. Brush zucchini and red pepper with olive oil and season with a pinch of salt and some ground black pepper. Grill each for 4-5 minutes per side.

Toss tomatoes in a bowl with 1 tbsp olive oil and a couple pinches of salt and some ground black pepper. Create a foil packet with tin foil and toss them in there, then place on the grill for 5-10 minutes. Meanwhile, slice up zucchini and red pepper into smaller pieces, then set aside.

In a small bowl, combine 2 tbsp lemon juice, mustard, mayo, honey, a pinch of salt, ground black pepper, and whisk in 1/4 cup Olive Oil.

Combine quinoa and all veggies in a serving dish. Pour in your citrus vinaigrette and toss to coat evenly. Serve and enjoy!

This recipe yielded enough to provide me healthy lunches for most of the week. I made it on Sunday when I had some time to meal prep. Hope you'll try it!

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