This is a great make-ahead dish because it stores well in the fridge all week, and you can take what you like for a quick snack, side dish, or healthy and satisfying lunch. Full of flavor and bursting with fragrance from both the grilled vegetables and the pesto, this is one of my favorite summertime quinoa recipes. Feel free to exchange the squash and zucchini for whatever vegetable is freshest at your local farmstand.
Ingredients: 1 cup uncooked quinoa, 1 pint cherry tomatoes halved, 1/2 medium zucchini, 1/2 medium yellow squash, 1 cup arugula, 1/4 cup thinly sliced red onion, 1 tablespoon toasted pine nuts, 1 pesto recipe, salt, pepper
Recipe: Combine the quinoa with two cups water in a small saucepan. Bring to a boil, stir with a wooden spoon, then cover and bring to a simmer. Cook for 15-20 minutes, or until the quinoa has absorbed most or all of the water. Remove from heat.
Cut the zucchini and squash lengthwise. Heat a grill pan, drizzle with olive oil, and add the zucchini and squash. Season with a pinch of kosher salt and pepper. When the vegetables are tender and have beautiful dark grill marks, remove from the heat. With the flat side face-down on the cutting board, cut each vegetable crosswise to make 1/2 inch pieces. They may fall apart slightly because they have become so tender.
Mix the quinoa, halved tomatoes, grilled vegetables, red onion, arugula, and toasted pine nuts in a bowl. Add the pesto dressing. Mix to combine. Season with salt and pepper to your liking.