Grilled Rattatouile Quinoa Salad

2 cups quinoa (white or multi-colored)
3 cups water
2 medium eggplants
2 medium zucchinis
1 sweet red pepper
1 pint cherry tomatoes
1 bunch fresh basil (about 20 leaves)
1/4 cup + 2 Tbsp. olive oil
2 Tbps. vinegar (red wine or balsamic)
2-3 garlic cloves, pressed or finely chopped
1 tsp. salt (plus additional to taste)
1 tsp. freshly ground black pepper (or to taste)

In short, make a vinaigrette with the 1/4 cup olive oil, 1/2 the salt and pepper, vinegar and crushed garlic. Slice the eggplant and zucchini lengthwise into thick pieces (about 4-5 per vegetable), core and seed the pepper and cut it into quarters. Add all the veggies and marinate while you're getting your coals going (or heating up your grill). Grill the veggies until they're well cooked through. Let them cool for a few minutes, and cube them and add them to the quinoa (which you've steamed in salted water for about 20 minutes). Slice the cherry tomatoes in half, tear up the basil leaves, mix everything together with the quinoa, add the 2 Tbsp. olive oil if desired, and adjust seasoning to taste.

Serving Size: Makes about 10 3/4-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user WALKANDSING.