Name: Quinoa Salad with Roasted Zucchini, Almonds and Feta
Total time: 2 h
Ingredients: ¾ teaspoon fine sea salt, divided; 1 ¼ 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; ¼ teaspoon crushed red pepper; ⅓ cup Basil Vinaigrette (recipe follows)*; ½ cup almonds, toasted and coarsely chopped; ⅓ cup sliced green onions; ⅓ cup crumbled feta or fresh goat cheese (optional); ⅓ cup loosely packed fresh basil, thinly sliced

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.

Be the first to rate and review! No ratings or reviews yet.

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Quinoa Salad with Roasted Zucchini, Almonds and Feta

this link is to an external site that may or may not meet accessibility guidelines.

On Chicago's South Side, a New River Trail Guides the Way Through Nearly Two Centuries of Black History

This 136-Year-Old Nebraska Ranch Welcomes Guests to Create, Work and Learn From the Land

A Pair of Flower Farmers Sows a New Beginning—Twice—in Madison County, Iowa

Quinoa Salad with Roasted Zucchini, Almonds and Feta

Gallery

Recipe Summary

Ingredients

Directions

*Basil Vinaigrette

Nutrition Facts

Reviews

All Reviews for Quinoa Salad with Roasted Zucchini, Almonds and Feta

Account

More

Quinoa Salad with Roasted Zucchini, Almonds and Feta

Gallery

Recipe Summary

Ingredients

Directions

*Basil Vinaigrette

Nutrition Facts

Reviews

All Reviews for Quinoa Salad with Roasted Zucchini, Almonds and Feta