A great salad for a summer barbecue!
2 medium/large zucchini, cut into big cubes
2 small/medium eggplant, cut into big cubes
1/2 large red onion, cut into chunks
1 1/2 cups cherry tomatoes
8 sprigs fresh thyme, leaves stripped
For the dressing:
1/2 cup balsamic vinegar
6 tbsp olive oil
4-5 garlic cloves, grated
For the quinoa salad:
4 cups water
2 cups quinoa, rinsed
1/2 cup basil leaves, chopped
1/4-1/2 cup toasted pine nuts
Whisk the oil and vinegar together for the dressing and set aside.
In a medium saucepan, bring the water up to a boil for the quinoa. Add the quinoa, and a pinch of salt, and bring back up to a boil. Once boiling, reduce heat to low, cover, and cook until the water has absorbed, about 20 minutes.
Put the cut veggies in a large bowl and pour half of the dressing over them, tossing well. Season well with salt and pepper and preheat grill.
Spray or wipe the grill with olive oil and grill the veggies until grill marks form and they are tender but not mushy.
When the quinoa is cooked, toss with the second half of the balsamic dressing.
Stir in the salt, pepper, pine nuts and basil.