Meanwhile, mix remaining taco seasoning mix, 2 tablespoons of the oil, 1 tablespoon of the lime juice and the salt in small bowl. Place poblano chilie, bell pepper, zucchini and onion in foil-lined pan. Brush both sides of vegetables with lime mixture. Place vegetables directly on grill over medium-high heat. Cover grill; cook 7 to 8 minutes, turning once, until grill marks appear and vegetables are crisp-tender. Cool 10 minutes. Chop vegetables, and add to bowl of cooled quinoa; stir to combine.