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1
To Make Vinaigrette: In a food processor, blend lemon juice, garlic, sea salt, ground pepper, tahini, balsamic vinegar, red wine vinegar, oregano, basil, parsley and crushed red pepper. Slowly drizzle in oil to emulsify. Set aside.
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2
To Make Salad: Heat olive oil in a small saucepan over low heat. Add the rinsed quinoa. Salute for 2 minutes, then add the garlic and chicken stock.
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3
Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes.
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4
Turn off heat and let sit for about 5 minutes. Fluff quinoa with a fork.
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5
In a large serving bowl, combine cooked quinoa with salt, onions, almonds, sunflower seeds, tomatoes, basil, thyme, parsley and marinated grilled vegetables. Toss with dressing and serve hot or cold. Taste and adjust seasoning as needed.
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6
Slice bell peppers and Portobello mushrooms in equal size wedges, about 1/4 to 1/2 inch thick. Slice zucchini diagonally, about 1/4-inch thick. Set aside.
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7
In a large bowl, add equal parts balsamic vinegar and olive oil. Mix to combine. Add vegetables to the marinade and toss to coat. Transfer mixture to a baking dish, cover and marinate at room temperature for at least 3 hours or refrigerate up to 1 day.
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8
Prepare the grill for medium-high heat. Remove vegetables from marinade and pat with paper towels. Sprinkle with salt and pepper. Grill in batches, letting vegetables rest on the grill for about 3 minutes at the start to caramelize and create grill marks. Grill until they are crisp-tender and brown, about 6-8 minutes. Brush with the reserved marinade as the vegetables grill and put in a bowl.
