Quinoa Salad with Roasted Zucchini, Almonds and Feta | Midwest Living
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Quinoa Salad with Roasted Zucchini, Almonds and Feta

Quinoa Salad with Roasted Zucchini, Almonds and Feta

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  • Makes: 8 servings
  • Hands On 30 mins
  • Total Time 2 hrs

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You could make a meal of this dish: caramelized zucchini, crunchy almonds, salty cheese and hearty quinoa, all dressed in honey-basil vinaigrette. The recipe comes from Little Eater, in Columbus, Ohio.

Ingredients

  • 3/4 teaspoon fine sea salt, divided
  • 1 1/4 cups tri-color quinoa (or white quinoa), very well rinsed and drained
  • 2 pounds small zucchini, sliced into 1/4-inch rounds or half-moons
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1/3 cup Basil Vinaigrette (recipe follows)*
  • 1/2 cup almonds, toasted and coarsely chopped
  • 1/3 cup sliced green onions
  • 1/3 cup crumbled feta or fresh goat cheese (optional)
  • 1/3 cup loosely packed fresh basil, thinly sliced

Directions

  1. Preheat oven to 425 degrees . Bring 21/2 cups water and 1/4 teaspoon salt to boiling in a medium saucepan. Add quinoa, reduce heat and simmer, covered, until water is absorbed, about 13 to 15 minutes. Remove from heat; let stand 5 minutes. Fluff the quinoa with a fork and allow to cool completely.
  2. Meanwhile, in a large bowl, toss zucchini with olive oil, cumin, red pepper and 1/4 teaspoon salt. Spread zucchini in a single layer on a rimmed baking sheet. (Don't wash bowl.) Roast until zucchini is tender and lightly browned, about 15 minutes. Let cool.
  3. Transfer quinoa to the large bowl and toss with 1/3 cup Basil Vinaigrette. Stir in the zucchini, almonds and green onions. Season with black pepper and the remaining 1/4 teaspoon salt. Gently toss with the feta cheese, if using, and the fresh basil. Pass remaining vinaigrette.

Tip

  • *Basil Vinaigrette In a blender, combine 1/4 cup fresh basil; 2 tablespoons white balsamic, white wine or champagne vinegar; 1 tablespoon honey; and 1/4 teaspoon sea salt. Pulse blender until mixture is smooth and basil is evenly chopped. With the blender running on low speed, drizzle in 1/2 cup extra-virgin olive oil; increase speed to medium and blend until emulsified.

Nutrition Facts

(Quinoa Salad with Roasted Zucchini, Almonds and Feta)

Servings Per Recipe 8, carb. (g) 24, sat. fat (g) 2, Riboflavin (mg) 0, sugar (g) 5, Potassium (mg) 519, fiber (g) 4, sodium (mg) 249, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 3, Folate (µg) 83, chol. (mg) 0, Thiamin (mg) 0, Fat, total (g) 15, vit. C (mg) 22, cal. (kcal) 249, vit. A (IU) 413, iron (mg) 2, pro. (g) 7, calcium (mg) 59, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1

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