My Vegetable Blog

I wasn't quite sure what to call this recipe. I suppose you could call it a salad, especially if you serve it chilled. But I prefer to eat it warm, so it doesn't really seem like a salad. A bowl? A pilaf?

Well, whatever you call it, it's pretty damn good, and it's perfect for spring. Lots of flavor going on here with the lemon, herbs, garlic, olives, feta and, of course, the grilled zucchini. This dish was inspired by this recipe for Lemon-Mint Couscous with Grilled Zucchini from The Classic Zucchini Cookbook.

Here's the recipe:

• 2 zucchini, cut into 3/4 inch slices
• 1 cup quinoa, rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 3 tablespoons olive oil
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons Kalamata olives, chopped
• 2 tablespoons crumbled feta cheese (Mediterranean herb-flavored works well)

Bring quinoa, two cups of water and 1/2 teaspoon salt to boil. Cover, reduce heat and simmer for about 20 minutes, or until it's fluffy. Meanwhile, toss zucchini slices with 1 tablespoon olive oil, salt and pepper. Heat a grill pan on medium high heat until it's nice and hot.

Add zucchini and cook for about 2-3 minutes per side, until they have nice grill marks and give a little when squeezed with the tongs, but are still somewhat firm. Place zucchini in bowl to cool slightly. Once cool enough to handle, cut zucchini slices into quarters.

For the dressing, combine lemon juice and zest, 2 tablespoons olive oil, garlic and crushed red pepper. Whisk with a fork. Combine quinoa, zucchini, oregano, olives and dressing. Mix well. Sprinkle with feta cheese before serving. Can be served warm, room temperature or chilled. I prefer it warm.

Enjoy.

From the box: zucchini, garlic