• 2 cloves garlic
• 3/4 tsp salt
• 1/3 cup extra virgin olive oil
• 3 tbsp lemon juice
• 1/2 tsp each ground cumin and ground coriander
• 2 each zucchini and portobello mushrooms
• 1 each sweet red and yellow pepper
• 1/2 cup dried green lentils
• 1 cup quinoa
• 1/3 cup each minced fresh coriander and crumbled feta cheese

Instructions:

1. On cutting board, finely mince and rub garlic with salt until smooth paste.  In a small bowl, combine garlic mixture, oil, lemon juice, cumin and ground coriander.  Set aside.
2. Slice zucchini lengthwise into 1/2-inch thick slices.  Remove mushroom stems.  Seed and quarter red and yellow peppers.  Brush vegetables with 2 tbsp of the oil mixture.  Place on greased grill over medium heat; close lid and grill, turning often, until tender, 6 minutes for zucchini and 10 minutes for mushrooms and peppers.  Let cool; coarsely chop.
3. Meanwhile, in saucepan of boiling salted water, cook lentils until tender, about 20 minutes.  Drain and set aside.
4. Also cook the quinoa. Fluff with fork.  Add lentils, chopped vegetables, minced coriander, cheese and remaining oil mixture; toss to combine.  Makes 4 (entree) servings or 8 + side dishes.