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• 2C cooked quinoa
• 2 zucchini, cut in 1/4in. slices
  
• 2 yellow Squash, cut in 1/4in. slices
  
• 1 red onion, cut into 1/4in. rounds
• 1 pint grape tomatoes, halved
• 1/4C fresh lemon juice
• 1/3C fresh basil leaves, torn roughly
• 1/3C fresh mint leaves, torn roughly
• 4oz. crumbled feta
• Olive oil
• Salt & Pepper

Cook quinoa according to package directions, and let cool.

Toss onion, zucchini, yellow squash in olive oil and season with salt and pepper.  Working in batches, grill the vegetables, turning once, until nicely grill marked and tender. 3-4 minutes per side.

Cool slightly, transfer to a cutting board and cut into a rough 1/4in. dice.
Add grilled veggies and tomatoes to quinoa and fold together.

In a small bowl, whisk together 1/2C olive oil and lemon juice.  Season with salt and pepper.

Add dressing to the quinoa mixture with the mint basil and half of the feta.  Fold together gently.
Top with the remaining cheese and serve.  Serves 6-8.

*Williams-Sonoma

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