Black Quinoa Salad With Grilled Vegetables, Basil, Feta And Pine Nuts

By Food52
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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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