Ingredients

• 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)

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Instructions

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