Quinoa Salad with Grilled Zucchini and Habanero Oil

• Kosher salt
• 1 1/2 cups quinoa, rinsed
• 3 large zucchini, sliced 1/2 inch thick
• 3 large red onions, sliced 3/4 inch thick
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Freshly ground pepper
• 1 bunch fresh basil (about 1 1/2 cups leaves)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 1/4 cup habanero oil (or other chile oil)

1. Bring a medium pot of heavily salted water to a boil.
2. Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool.
3. Meanwhile, preheat a grill to medium high.
4. Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss.
5. Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side.
6. Let cool, then chop and transfer to a large bowl.
7. Add the quinoa and basil leaves to the bowl and toss to combine.
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. Drizzle over the quinoa salad just before serving.
10. Photograph by Steve Giralt

kosher salt, quinoa, zucchini, red onions, extravirgin olive oil, freshly ground pepper, fresh basil, lemon juice, habanero oil

Taken from www.foodnetwork.com/recipes/quinoa-salad-with-grilled-zucchini-and-habanero-oil.html (may not work)