Quinoa Salad with Roasted Zucchini and Fresh Mint

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

Servings: 4


  • 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.