Minted Quinoa and Zucchini

Ingredients:

1 cup Quinoa

2 large zucchini, thickly sliced

3 tablespoons extra virgin olive oil, divided

2 tablespoons lemon juice

2 tablespoons chopped mint

1 clove garlic, finely chopped

6 ounces low-fat feta cheese, cut into cubes

1/2 cup pitted Kalamata olives

2 ripe tomatoes, chopped

Ground black pepper to taste

Instructions
ONE: Bring a large pot of water to a boil. Add quinoa and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again.

TWO: Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler.

THREE: Brush zucchini with 1 tablespoon oil and arrange on a baking sheet. Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl.

FOUR: Add remaining 2 tablespoons oil, quinoa, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine. Cover and chill for several hours until flavors blend.