Quinoa Salad with Roasted Zucchini, Almonds and Feta
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.
Source: Midwest Living
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.
249 calories; fat 15g; saturated fat 2g; carbohydrates 24g; mono fat 9g; poly fat 3g; insoluble fiber 4g; sugars 5g; protein 7g; vitamin a 412.6IU; vitamin c 21.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 83.4mcg; sodium 249mg; potassium 519mg; calcium 59mg; iron 2.3mg.