Title: Grilled Vegetable Salad with Quinoa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
1 cup cooked quinoa
1 medium zucchini, sliced
1 medium bell pepper, diced
1 cup cherry tomatoes, halved
1 cup spinach leaves
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped, for garnish 
Instructions:
1. Preheat the grill or a grill pan over medium heat.
2. In a bowl, combine the zucchini, bell pepper, and cherry tomatoes. Drizzle with one tablespoon of olive oil, salt, and pepper. Toss to coat evenly.
3. Grill the vegetables for about 5 to 7 minutes, turning occasionally until they are tender and have a nice char. Remove from the grill and set aside to cool slightly.
4. In a large bowl, combine the cooked quinoa and spinach leaves. Add the grilled vegetables once they have cooled.
5. In a small bowl, whisk together the remaining tablespoon of olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
6. Pour the dressing over the quinoa and vegetables. Toss gently to combine all the ingredients.
7. Garnish the salad with fresh chopped parsley before serving.
Enjoy your nutritious and diabetic-friendly grilled vegetable salad with quinoa!
