Farmer's Market Quinoa Salad

Ingredients:
(For Dressing)
3 lemons, use juice and zest
3 T minced onions or shallots
4 cloves garlic, minced
1 1/2 cup basil leaves, chiffonade (aka, cut into very thin strips by rolling leaves together and slicing thinly)
1 tsp Dijon mustard (a little more doesn't hurt!)
1/2 tsp sugar
1 1/2 tsp salt
1 1/2 tsp pepper (more!!!)
1 cup olive oil

(For Salad)
2 cups quinoa (follow package instructions: boil water, add quinoa, simmer covered for 15 minutes, let sit)
4 cups water (for cooking quinoa)
3 small zucchini, sliced lengthwise into 1/2" slices
Olive Oil
salt and pepper
3 ears fresh sweet corn, cooked
2 large tomatoes, diced
1 green pepper, diced
crumbled cheese (feta, blue, gorgonzola, etc.)

Instructions:
Combine all dressing ingredients, saving the olive oil. Whisk together well. Slowly add in olive oil. Set aside.

Grill or saute veggies for salad, aside from corn (cut off the cob) and tomatoes (add raw). We strayed from the original recipe because some ingredients were out of season at our Farmer's Market.  I really think you could get away adding any vegetables.

Combine cooked quinoa with salad dressing. Add in all remaining veggies, salt and pepper.  Stir well.

 Serve on salad plates.  It looks especially delicious if you pile it up like a mountain before sprinkling cheese on top.  Also, like most salads of this nature, it is almost better as a leftover the next day-- I think the flavors combine well in the fridge overnight.