Ingredients
Method
- Rinse the quinoa under cold water and then cook it as per package instructions.
- Preheat your grill to medium-high heat.
- Slice the bell peppers, zucchini, and red onion into bite-sized pieces, and toss with olive oil, salt, and pepper.
- Grill the vegetables for about 10-15 minutes, turning occasionally until tender and charred.
- While the vegetables are grilling, combine the cooked quinoa and lemon juice in a large bowl.
- Once the vegetables are done, chop them into bite-sized pieces and add them to the bowl with quinoa.
- Stir in the fresh parsley and adjust seasoning with salt and pepper as needed.
- Serve warm or at room temperature, drizzled with additional lemon juice if desired.
Notes
For optimal flavor, use fresh vegetables. Leftovers can be stored in the fridge for a couple of days, but enjoy it fresh for the best texture.