Grilled zucchini with balsamic reduction and quinoa

Wash and trim the ends off the zucchini. Slice the zucchini into ¼? thick planks. Put the zucchini and Italian dressing in a non-reactive cake pan and toss to coat. Allow the zucchini to marinate for at least 1 hour. Drain and set aside while you prepare the grill.

Grill the zucchini over a hot fire paying attention to any flare-ups and turning a ¼ turn so as to create those restaurant style grill marks. Once cooked, about 2 minutes per side, remove from the grill and keep warm.

Meanwhile in a nonstick saucepan bring the balsamic vinegar to a low boil. Reduce heat to low and continue to cook until the vinegar reaches a syrup consistency. Remove from the heat and keep warm.

I have chosen to use a great recipe for the quinoa here from Giada De Laurentis. You may change up the herbs if you like but this one is pretty good.

Herbed Quinoa by Giada De Laurentis
2 ¾ cups Low-Sodium Chicken Stock
¼ cup Fresh Lemon Juice
1 ½ cups Quinoa

Dressing:
¼ cup Extra-Virgin Olive Oil
¼ cup Fresh Lemon Juice
¾ cup Chopped Basil Leaves
¼ cup Chopped Fresh Parsley Leaves
1 tbsp. Chopped Fresh Thyme Leaves
2 tsp. Lemon Zest
Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

To assemble the plate, divide the quinoa among 4 plates, placing it in 4? ring molds centered on the plate. Top with equal amounts of the zucchini and drizzle the balsamic reduction over all, making sure to hit some of the plate that does not have food for some style.