Yield: 8 servings
½ cup quinoa
1 large zucchini, sliced quarter inch thick
1 large red bell pepper, cut in large pieces
1 jalapeno, cut in large pieces
2 corn on the cob
Half purple onion, sliced thick
¼ cup chopped cilantro
1 lemon, zested and half juice
½ tsp kosher salt
¼ tsp fresh cracked pepper
Cook the quinoa according to package instructions. Place in a medium size serving dish.
Drizzle the vegetables with olive oil and season with salt and pepper. Place them on a grill. Cook the zucchini, bell pepper, jalapeno, and onion on both sides so it's slightly tender with charred grill marks. They will cook pretty fast. The corn will take slightly longer to char all around. Once removed, allow it to come to room temperature.
Dice all the vegetables, so they are in bite size pieces. Add it in the serving dish with the quinoa. Then, add the cilantro, lemon zest, juice, salt and pepper. Taste and add a pinch more salt if needed. Serve