Grilled Summer Quinoa Bowl - Oryana

Ingredients

• 2-3 small zucchinis, sliced in half lengthwise
• 1-2 ears of corn
• 1 tablespoon extra virgin olive oil
• 1 cup cooked quinoa
• 1/4 cup extra virgin olive oil
• 1/8 cup white balsamic vinegar
• 1 tablespoon Dijon mustard
• salt and pepper, to taste
• 1/4 cup chopped walnuts
• 1 cup cherry tomatoes, sliced in half
• fresh basil, chiffonade, to taste
• 3 oz. crumbled goat cheese (optional)