Mediterranean Quinoa Salad

Quinoa is a high-protein, gluten-free grain that cooks much like rice and has a texture similar to couscous. It makes a delicious and healthy base for a salad.

Vegetable oil, for the grill basket or screen

1 red onion, cut into 1/2-inch slices

1 small eggplant, cut into 1-inch cubes

1 red bell pepper, cut into 1-inch squares

1 zucchini, cut lengthwise and then into 1/2-inch slices

1/4 cup plus 2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 cups cooked quinoa, prepared per package directions

1 tablespoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 clove garlic, minced

1 teaspoon crushed red pepper flakes

1/4 cup finely chopped fresh cilantro

Preheat a clean grill with a grill basket or screen to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grill basket or screen with oil.

In a large bowl toss together the onions, eggplant, red bell peppers, zucchini, and 1/4 cup of the olive oil. Season with the salt and pepper to taste.

Transfer the vegetables to the grill basket. Close the lid and cook, turning once or twice, until the vegetables are tender and slightly charred, about 5 to 7 minutes per side.

Place the prepared quinoa in a large bowl. Add the grilled vegetables and toss to combine.

In a small bowl whisk together the remaining 2 tablespoons olive oil, red wine vinegar, lemon juice, garlic, and red pepper flakes. Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste. Garnish with the cilantro. Serve warm or chilled.

Serves 4.

Do-Ahead: The quinoa can be made a day ahead. Store covered in the refrigerator until ready to use.