Zesty Quinoa Salad with Grilled Vegetables

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

4.While the quinoa is cooking, preheat a grill or grill pan over medium heat.

5.In a large bowl, toss the diced red and yellow bell peppers, sliced zucchini, and halved cherry tomatoes with olive oil, garlic powder, cumin, salt, and pepper.

6.Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.

7.In a large mixing bowl, combine the cooked quinoa, grilled vegetables, red onion, and parsley.

8.Drizzle the lemon juice over the salad and toss everything together until well combined. Adjust seasoning with salt and pepper if needed.

9.Serve the salad warm or chilled, garnished with additional parsley if desired.