1 cup quinoa (, rinsed and drained (use red quinoa if you have it. I used a combination of white & red))
2 red bell peppers (Large)
2 8 zucchini (Large , cut top to bottom into planks)
4 tbsps olive oil (, divided)
2 tbsps basil (, finely chopped)
2 tsp balsamic vinegar (White)
1 tbsp tomatoes (Sun-dried , finely chopped)
1 tbsp kalamata olives (, chopped)
1 clove garlic (, finely minced)
2 cups arugula (Baby)
3 oz goat cheese (. , crumbled (leave out for vegan version))
Cook quinoa until tender and keep ready.
Preheat grill on high, place bell peppers directly on the grate, close lid and cook for 10~12 minutes or until bell peppers are blistered and blackened in most places, turning occasionally.
Transfer bell peppers to bowl, cover and let stand 15~20 minutes. Peel the peppers over colander set in bowl to catch any juices; discard seeds. Cut peppers into 6" long wide strips.
Reduce grill heat to medium. Brush both sides of the zucchini planks with 2tbsp oil and season with salt. Grill zucchini 5~8 minutes, turning once. Transfer to plate and cover loosely.
Combine remaining 2tbsp oil, bell pepper juices, chopped basil, vinegar, sun-dried tomatoes, olives and garlic in small bowl to make dressing.
Stir in 1tbsp dressing into cooked quinoa. Toss arugula with 1tbsp dressing.
Arrange arugula on serving plates. Divide the quinoa and roasted vegetables evenly on top of each serving. Garnish with feta cheese and serve immediately. Drizzle with remaining dressing on each plate and serve immediately.
View the recipe instructions at Cook's Hideout
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