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1
In a large bowl combine balsamic vinegar, 1 tablespoon lemon juice, maple syrup, olive oil, salt, pepper and garlic.
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2
Whisk until combined.
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3
Set aside.
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4
Into a large Ziplock bag add sliced eggplant, red pepper and mushrooms.
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5
Pour marinade on top.
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6
Seal the bag and shake to make sure all the vegetables are coated.
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7
Refrigerate overnight.
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8
The next day:
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9
Rinse quinoa several times, drain off the water and add it into a pot with the vegetable broth.
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10
Add 2 tablespoons lemon juice, bring to a boil, reduce heat, cover and cook according to package directions (usually 15 minutes).
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11
Remove from heat and let it sit covered for 5 minutes.
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12
Preheat a grill pan over medium heat and spray with cooking spray.
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13
Remove the vegetables from the marinade.
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14
Over medium-high heat grill the vegetables, flipping over after a few minutes until lightly charred on each side.
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15
Continue until all of the vegetables are grilled.
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16
Add baby zucchini to the grill pan and cook several minutes on each side until your desired level of doneness is reached.
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17
Coarsely chop all of the grilled vegetables.
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18
In a large bowl combine vegetables and quinoa, tossing until combined.
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19
Sprinkle with fresh basil and scallions.
