Zesty Grilled Zucchini and Herb Quinoa Salad

This recipe features a hearty quinoa salad with roasted zucchini, cherry tomatoes, and feta cheese, dressed with olive oil and lemon. It's a nutritious and flavorful dish perfect for a light lunch or dinner.

Ingredients:

• 2 medium zucchini, sliced into rounds
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. While the quinoa cooks, toss the zucchini rounds with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Grill on each side for about 3-4 minutes, or until grill marks appear and they are tender. Remove from grill and let cool.
4. In a large bowl, combine cooked quinoa, grilled zucchini, cherry tomatoes, red onion, parsley, and feta cheese.
5. In a small bowl, whisk together remaining olive oil, lemon juice, and a pinch of salt and pepper to make a dressing. Drizzle over the salad and toss gently to combine.
6. Serve warm or at room temperature, garnished with additional parsley or feta if desired.

Summary:

• Calories: 800kcal
• Fat: 30g
• Protein: 30g
• Carbs: 110g
• Potassium: 1600mg
• Magnesium: 150mg