INGREDIENTS
1 cup
quinoa (rinsed)
2 cups
water
1
zucchini (cut in 1/4-inch slices)
1
yellow squash (cut in 1/4-inch slices)
4
scallions (sliced)
7 tbsp
extra-virgin olive oil (divided)
1 cup
cherry tomatoes (halved)
1
lemon (juiced)
2 tbsp
mint leaves (chopped)
2 tbsp
dill (chopped)
1/3 cup
feta cheese (crumbled)
kosher salt and freshly ground black pepper (to taste)