Quinoa and Smoked Zucchini Salad with Chili Oil

Ingredients:

• 1.5 cups quinoa, rinsed
• 3 large zucchinis, sliced ​​1cm thick.
• 3 large red onions, sliced ​​2cm thick.
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 1 bunch fresh basil (about 1.5 cups leaves)
• 0.5 cup freshly squeezed lemon juice (from about 3 lemons)
• 1/4 cup habanero oil (or other chili oil)

Preparation:

1. Bring a medium saucepan of heavily salted water to a boil. Add the quinoa and cook until tender, 8-10 minutes; drain and let cool.
2. Meanwhile, preheat the grill to medium-high heat. Drizzle the zucchini and red onion with a generous amount of olive oil, season with salt and pepper, and toss to coat. Grill the vegetables until tender and crispy with crisp grill marks, 3-4 minutes per side. Let cool, then chop and transfer to a large bowl.
3. Add the quinoa and basil leaves to the same bowl and toss. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, and habanero oil until emulsified (or blend in a blender); season with salt and pepper to taste. Drizzle the dressing over the quinoa salad just before serving.