Wash and dry all vegetables. Then, grab a cutting board and let's get chopping!
First, let’s prepare the corn on the cob. Shuck it, remove all strings, and add butter. Sprinkle with salt and pepper.
Cut the ends off of the zucchini. Slice in quarters and then slice into ½inch thick strips. Then, using a baster brush, paint zucchini with olive oil. Sprinkle with salt and pepper.
Heat grill to 500°F. If you’re using a outdoor grill, you may want to use tinfoil. I find it’s easier for clean up and ensures nothing slips through.
Place corn on the grill. Grill for 8-10 minutes or until corn is charred. Rotate 3-4 times while grilling.
Add zucchini sticks on the grill. Place them perpendicular to the grill racks so they do not fall through. Grill for 5 minutes, rotating twice for even grill marks.
While the vegetables are grilling, cook quinoa to package instructions. TIP: Buy frozen or a microwavable package. They’re easy to prepare and still super flavorful!
Dice red onion into small pieces. Halve and quarter cherry tomatoes. Crumble goat cheese if not already pre-crumbled.
Add arugula or lettuce to a serving bowl. Then, add your ingredients not on the grill.
Once the corn and zucchini are grilled, dice and add to the salad.
Toss everything up!
Pour on desired amount of dressing and serve immediately.