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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

*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

249 calories; 15 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 249 mg sodium. 519 mg potassium; 24 g carbohydrates; 4 g fiber; 5 g sugar; 7 g protein; 0 g trans fatty acid; 413 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 83 mcg folate; 0 mcg vitamin b12; 59 mg calcium; 2 mg iron;