This is a great vegetarian main dish. Both zucchinis and poblano peppers take well to the grill, quickly picking up a smoky flavor and supple texture. Once they're grilled, the vegetables are chopped and tossed with fluffy quinoa, crumbled feta, oniony scallions and a simple red wine vinaigrette. The final dish is hearty, smoky, salty and just a little spicy.
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