Slice the zucchinis lengthwise and place in a bowl.  Sprinkle olive oil just to coat and add salt and pepper to taste.  Place zucchini strips, bell peppers and husked ear of corn on barbecue to add grill marks, which should take a few minutes on each side.  Turn the bell peppers until the outside is charred.  Cool the zucchini and corn on a plate or platter.  Place charred bell peppers in a plastic bag to steam.  Set all aside.

Rinse quinoa in a fine mesh strainer.  Add to saucepan with 1 1/4 cups water.  Bring to a boil, reduce heat  to a simmer. Cover and cook for approximately 15 minutes or until liquid is absorbed. Add more water, if pot begins to go dry before done.

While quinoa is cooking, make the pesto.  Process garlic in food processor.  Add basil leaves, pine nuts, salt and pepper and process again.  Drizzle in olive oil from the feed tube just until a paste is formed.

When bell peppers have cooled slightly.  Peel off the charred skins, cut them open and remove seeds and stem.  Slice the peppers into strips, then cross cut into 1" pieces.  Slice zucchini strips into 1" pieces also and slice corn off the cob.  Place all in a bowl, add quinoa and enough basil pesto to coat it all nicely when stirring together.  You may not need all the pesto, so save some for another dish.

Place Garden Quinoa in a presentation bowl and top with sliced cherry tomatoes and feta cheese.

Servings: 8   232 calories per serving