Quinoa Salad with Roasted Zucchini and Fresh Mint

  • Quinoa Salad:
  • 2 cups cooked quinoa
  • 2 cups canned chickpeas, drained and rinsed
  • 3 tbsp Filippo Berio Organic Extra Virgin Olive Oil
  • 2 tbsp lemon juice
  • 2 tbsp chopped mint
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup shredded Parmesan cheese
  • 4 cups mixed greens
  • 1/4 cup chopped pistachios
  • Lemon wedges, for serving
  • Roasted Zucchini:
  • 3 zucchini, cut into chunks
  • 2 tbsp Filippo Berio Olive Oil
  • 1 tsp chopped fresh thyme
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • Pinch hot pepper flakes
    • Roasted Zucchini: Preheat oven to 425°F. Line baking sheet with parchment paper. Toss together zucchini, olive oil, thyme, garlic, salt and hot pepper flakes; spread on prepared baking sheet in single layer. Bake, turning once, for 15 to 20 minutes or until tender-crisp.

      Quinoa Salad: Combine quinoa, roasted zucchini, chickpeas, olive oil, lemon juice, mint, salt and pepper; toss well. Stir in Parmesan cheese and serve on bed of mixed greens. Garnish with pistachios and serve with lemon wedges.

    Prep Time

    20 min

    Cook Time

    15 min

    Total Time

    35 min







    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Middle Eastern

    Product: Organic

    Associated Smartcut

    How To Chiffonade Mint Leaves

    Mint, basil, and other leafy herbs make a wonderful addition to a variety of dishes. And while most recipes call for them to be “finely chopped,” Filippo Berio teaches you a simpler, prettier way. Chiffonade your mint leaves to keep them fluffy, light, and decorative. This recipe from Filippo Berio for Quinoa Salad with Roasted Zucchini and Fresh Mint is a great place to test your skills.  


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