Herb Quinoa Salad with Grilled Vegetables and Hummus

• ▢ 3 cups (510 g) quinoa, cooked (room temperature or chilled)
• ▢ 2 small zucchinis, cut lengthwise into ¼-inch ribbons
• ▢ 2 bell peppers, seeds and stem removed, quartered lengthwise
• ▢ ⅓ cup (80 mL) extra-virgin olive oil, plus more for grilling and drizzling
• ▢ ⅓ cup (80 mL) fresh lemon juice
• ▢ 2 cloves garlic, minced
• ▢ ½ cup (30 g) fresh flat-leaf parsley, roughly chopped
• ▢ ¼ cup (6 g) fresh dill, chopped
• ▢ Kosher or fine sea salt, to taste
• ▢ Freshly ground black pepper, to taste
• ▢ 5 cups (100 g) baby arugula
• ▢ 2 cups (450 g) gluten-free hummus (store-bought or homemade)
• ▢ ⅓ cup (30 g) dukkah*

• Heat an indoor grill or outdoor barbecue to medium. Brush the zucchini and peppers with olive oil and grill until tender and slightly charred, about 2–3 minutes per side. Avoid overcooking the zucchini; remove it while still slightly firm. Let the vegetables cool, then dice into 1/4-inch pieces—about 2 cups of zucchini and 1 cup of peppers.
• Whisk the remaining olive oil, lemon juice, minced garlic, parsley and dill together. Pour the dressing over the cooked quinoa and toss to coat. Fold in the grilled vegetables and season with salt and freshly ground black pepper to taste. At this point you can cover and refrigerate the quinoa mixture until ready to serve.
• To serve, toss the quinoa mixture (chilled or at room temperature) with the arugula. Spread about 1/3 cup of hummus on one side of each plate or bowl, then add the salad on the other side so some quinoa overlaps the hummus. Sprinkle with dukkah and, if desired, finish with a drizzle of olive oil and a squeeze of lemon.

Nutrition