Quinoa Salad with Grilled Zucchini and Habanero Oil

1. 1

   Bring a medium pot of heavily salted water to a boil.

2. 2

   Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool.

3. 3

   Meanwhile, preheat a grill to medium high.

4. 4

   Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss.

5. 5

   Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side.

6. 6

   Let cool, then chop and transfer to a large bowl.

7. 7

   Add the quinoa and basil leaves to the bowl and toss to combine.

8. 8

   Whisk 1/4 cup olive oil, the lemon juice and habanero oil in a small bowl until emulsified (or combine in a blender); season with salt and pepper.

9. 9

   Drizzle over the quinoa salad just before serving.

10. 10

    Photograph by Steve Giralt

* Per serving · 4 servings · Values may vary.

No additional tips available.