Mediterranean Quinoa Salad

Bring water, lemon zest, 2 teaspoons olive oil, 1/2 teaspoon salt and black pepper to a boil.

Add quinoa, return to a boil, reduce heat to low and simmer uncovered for 12-15 minutes or until water is almost absorbed and the germ of the quinoa is beginning to appear.

Remove from heat, cover and let stand 10-12 minutes. Fluff with a fork, transfer to a large bowl and let cool.

Preheat a grill or grill pan over medium-high heat.

Brush the vegetables with olive oil and season with salt and black pepper. Grill 3-4 minutes per side or to desired doneness. Let cool.

Combine quinoa, scallions, parsley, mint, olives and feta cheese and gently stir to combine.

Slice the zucchini and yellow squash into 1-inch pieces widthwise and cut the bell peppers into three pieces each widthwise. Add to quinoa combination.

Whisk together the dressing ingredients in a small bowl. Pour desired amount over salad and stir to combine.

Adjust the seasoning with salt and black pepper or more lemon juice. Serve garnished with parsley sprigs.