In a large bowl, combine the the onion, bell peppers, zucchini, yellow squash, eggplant, Portobello mushrooms and asparagus.
Drizzle with olive oil and white balsamic vinegar; add the garlic and thyme.
Season with sea salt and ground pepper, to taste; gently toss to coat.
Cover and marinate for one hour.
Heat the grill to medium-high heat.
Grill the ears of corn separately on a rear rack, away from direct flame; the husks will get a bit blackened and smoky; this adds so much flavor.
Rotate them every five minutes or so; after 10 to 20 minutes, when the corn is tender, remove; set aside to cool.
When completely cooled, strip off the husks and carefully slice the kernels off the cob; set aside.
Meanwhile, place the veggies in a grill basket or spread out the veggies on a large sheet of foil.
Add a top sheet of foil and crimp the edges of the sheets together to make a packet.
Place on the hot grill and cook until tender crisp; about 15 to 25 minutes, depending upon the size of your grill.
Remove the veggie basket/packet to a large platter or cutting board; set aside.
Place the cooked quinoa in a large serving bowl.
Add the grilled corn, chopped fresh parsley and mint.
Drizzle with extra virgin olive oil and lemon juice; season to taste with sea salt and ground pepper; toss to coat.
To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the simple quinoa-corn salad with big beautiful pieces of grilled veggies on the side.
Hummus is a great condiment with grilled veggies.
Notes
Before cooking quinoa, rinse the quinoa thoroughly in a fine sieve.