-
Cook the quinoa according to package instructions, then drain really well and set aside.
-
Meanwhile, whisk all the ingredients for the vinaigrette in a small bowl.
-
Preheat a grill or grill pan to medium-high heat.
-
Grill the ears of corn separately on a rear rack, away from direct flame. Rotate every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.
-
Meanwhile, toss or brush the red peppers, yellow peppers, zucchini, asparagus. broccoli and sugar snap peas with extra virgin olive oil and season with salt and black pepper to taste. Grill peppers, zucchini and asparagus for 6-8 minutes per side, until lightly charred but still al dente. Wrap broccoli and snap peas in foil and place on the grill for 8 minutes.
-
Remove from the grill and allow to cool slightly. Chop all of the vegetables to the desired size.
-
Combine the grilled vegetables, corn, sun-dried tomatoes and cooked quinoa in a serving bowl.
-
Toss with the vinaigrette and then fold in the parsley and basil.
-
Adjust seasoning to taste with more salt and pepper if needed. Serve warm or room temperature.