Summer Grilled Veggie Salad with Green Onion & Dill Quinoa

4          whole   portobello mushroom

3          slices     red onion (½ inch thick)

2          ears      shucked corn

1          whole   red bell pepper, quartered and seeded

1          whole   medium zucchini, halved lengthwise

1          whole   large yellow squash, halved lengthwise

2          tbsp      olive oil for dressing, plus more for brushing vegetables before grilling

2          tsp        fresh lemon juice

1          tsp        minced fresh thyme

½         tsp        Dijon mustard

¼         tsp        kosher salt

¼         tsp        freshly ground black pepper

2          oz         Manchego or Parmesan Reggiano cheese, shaved (about 1/2 cup)

1          oz         pine nuts, toasted (about 1/4 cup)

Quinoa:

1          c           uncooked quinoa

1 ¼       c           water   

¼         c           chopped green onions

3          tbsp      chopped fresh dill

2          tsp        fresh lemon juice

½         tsp        minced fresh garlic

¼         tsp        kosher salt

¼         tsp        freshly ground black pepper

Thoroughly rinse and drain 1 cup uncooked quinoa in a fine sieve. Bring water to a boil in a medium saucepan. Add quinoa to pan; cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Stir in green onions, dill, lemon juice, garlic, kosher salt, and black pepper.

Brush vegetables lightly with olive oil and grill until tender. Let cool, then slice into smaller pieces. Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Mix dressing with vegetables together until well coated. Serve over quinoa and top with cheese and warm pine nuts.

From Cooking Light - 30 minutes