Charred summer zucchini and yellow squash pair with quinoa, basil, and mint, for a delicious, gluten-free salad. This is oil-free, pkant-based vegan recipe is packed with healthy protein and the flavors of summer. Enjoy with Sweet Potato Fries, Sweet Corn Succotash and Ultimate Portabella Burgers for a delicious summer barbecue.
To toast and cook the quinoa: Place the quinoa in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add 2 cups of water, cover, and bring to a boil.
Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.
When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Let cool for about 5-10 minutes.
While the quinoa cooks, you can char your vegetables and make your dressing.
To char the zucchini and summer squash: Preheat a grill or grill pan over medium-high heat. Remove the stems of the zucchini and squash. Slice lengthwise into 1/2-inch thick planks. Place the squash in a single layer on the preheated grill, no oil needed. Char 3-4 minutes.
When the squash has charred on one side, flip and cook another 2-3 minutes, until charred on the second side.
When the squash is done charring, remove and keep in a warm place near the grill. Repeat the grilling with the remaining squash and zucchini.
To make the Lemon Tahini Basil Mint dressing: Zest and juice the lemon into a large bowl. Add the tahini. Use a fork to whisk the juice and tahini together. Add the basil, mint, salt, and pepper. Stir to combine.
Chiffonade the basil and mint. Place in the bowl with the lemon.
Add the salt and pepper.
To make the Charred Zucchini and Summer Squash Quinoa Salad: When the squash are done charring, cut into bite-sized pieces, about 1/2-inch thick. In the large bowl with the Lemon Tahini dressing, add the cooked quinoa and charred zucchini and squash. Stir well to combine. Taste to adjust seasoning and serve.