3 zucchini, sliced lengthwise into ¼ inch thick rectangles
2 tsp salt
freshly ground black pepper
2 small heads of Boston lettuce
2 cups cooked quinoa (cooking instructions here)
⅓ cup roasted pumpkin seeds
crumbled goat cheese (optional)
Instructions
In a small bowl, combine parsley, mint, garlic, jalapeno, vinegar, honey, and lemon. Whisk in the olive oil. Season with the 1½ tsp of salt and black pepper.
Place a grill pan over medium heat or prepare the grill to medium high heat.
In a large bowl, toss the asparagus, peppers, red onion, and zucchini with 4 tbsp of vinaigrette, 2 tsp salt, a few grinds of black pepper, and 1 tbsp of olive oil. Toss well to combine.
Working in batches grill the vegetables about 3-4 minutes on each side, until tender and lightly charred. The asparagus may only take about 2-3 minutes a side. To get the grill marks don't move the vegetables too much, only move them to flip them to the other side.
Once the vegetables are done, transfer them to a platter. Arrange the lettuce on four plates, top each plate with a ½ cup of quinoa, a ¼ of the grilled vegetables, sprinkle with pumpkin seeds and drizzle with the vinaigrette. If using, top with crumbled goat cheese.
Recipe by Cooks and Kid at https://cooksandkid.com/grilled-veg-quinoa-salad/