Quinoa Salad with Roasted Zucchini and Fresh Mint

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.