Black Quinoa Salad With Grilled Vegetables Basil Feta And Pine Nuts

Ingredients

• 1 large zucchini
• 1 large eggplant
• 1 cup raw black quinoa, cooked to equal approximately 4 cups cooked quinoa, and then cooled
• 1 1/2 cups chopped fresh basil
• approximately 1/2 cup crumbled feta cheese (I like French feta made with sheep’s milk)
• 1/4 cup pine nuts, toasted for a minute or so in a hot skillet
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic, peeled and minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon organic sugar or honey

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