Quinoa Salad with Roasted Zucchini and Fresh Mint
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Servings: 4
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
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.