Quinoa Salad with Roasted Zucchini, Almonds and Feta
Preheat oven to 425 degrees. Bring 2 1/2 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.Advertisement
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.
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.
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.