Quinoa and Grilled Vegetable Salad

Ingredients:

• 1 cup quinoa
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 eggplant
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp Dijon mustard
• 1/4 cup freshly chopped basil leaves

Instructions:

1. Rinse the quinoa in a fine mesh strainer and drain. Place the quinoa in a medium saucepan with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside to cool.
2. Preheat the grill to medium-high heat. Cut the red and yellow bell peppers, zucchini, and eggplant into 1-inch thick slices.
3. Brush the vegetables with the olive oil and season with salt and pepper. Grill the vegetables for 5-7 minutes on each side or until tender and grill marks appear.
4. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
5. In a large bowl, mix together the cooked quinoa, grilled vegetables, and basil leaves. Drizzle the balsamic dressing over the salad and toss to combine.
6. Serve and enjoy!

This quinoa and grilled vegetable salad is a perfect combination of healthy and delicious! The tender and slightly charred vegetables, combined with the nutty flavor of the quinoa, make for a salad that is both satisfying and nutritious. The balsamic dressing adds a touch of sweetness to the dish, making it the perfect lunch or dinner option. This salad is a great way to get your daily dose of vegetables and whole grains, so go ahead and enjoy!