Easily glamorize the wholesome pantry staple quinoa by adding some fresh grilled vegetables, a perky lemon-kissed dressing, and a sprinkling of cheese and crunchy pinenuts. Leftovers make for a fantastic future meal, too.
In a bowl, toss the eggplant with 2 teaspoons of the olive oil and 1/4 teaspoon salt. In another bowl, toss the zucchini with 1 teaspoon of the olive oil and 1/4 teaspoon salt. Grill the vegetables until tender and browned in some places, turning once halfway through, about 10 minutes total for the zucchini and 12 to 15 minutes total for the eggplant. Mound the vegetables on a plate so they continue cooking a bit while they cool.