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In a saucepan combine the 1/2 cup quinoa with 1 cup water. Bring to a boil, then reduce heat to low. Cook uncovered until the quinoa absorbs the liquid, about 12-15 minutes. Remove from heat and set aside covered for 5-10 minutes.
Preheat grill. Oil cut side of the zucchini and and put on the grill for 4-5 minutes per side until cooked. When it comes off the grill cut into half moons.
Meanwhile, combine dressing ingredients. Mix zucchini and tomatoes with quinoa and add dressing. Before serving mix in spinach and walnuts. Can be served room temperature or warm.
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