Quinoa with Grilled Vegetables

In a large bowl combine balsamic vinegar, 1 tablespoon lemon juice, maple syrup, olive oil, salt, pepper and garlic. Whisk until combined. Set aside.

Into a large Ziplock bag add sliced eggplant, red pepper and mushrooms. Pour marinade on top. Seal the bag and shake to make sure all the vegetables are coated. Refrigerate overnight.

The next day:

Rinse quinoa several times, drain off the water and add it into a pot with the vegetable broth. Add 2 tablespoons lemon juice, bring to a boil, reduce heat, cover and cook according to package directions (usually 15 minutes). Remove from heat and let it sit covered for 5 minutes.

Preheat a grill pan over medium heat and spray with cooking spray. Remove the vegetables from the marinade. Over medium-high heat grill the vegetables, flipping over after a few minutes until lightly charred on each side. Continue until all of the vegetables are grilled. Add baby zucchini to the grill pan and cook several minutes on each side until your desired level of doneness is reached.

Coarsely chop all of the grilled vegetables. In a large bowl combine vegetables and quinoa, tossing until combined. Sprinkle with fresh basil and scallions.