Zucchini and Quinoa Salad

QUICK AND HEALTHY ROASTED ZUCCHINI AND QUINOA SALAD WITH HONEY DIJON DRESSING

• INGREDIENTS
  • 4 medium ZUCCHINIS, cut into rounds
  • 1 cup dry QUINOA
  • 2 cups BROTH or WATER
  • 2 Tbsps OLIVE OIL
  • 200 grams CHERRY TOMATOES
  • 1 RED ONION, sliced
  • SALT and PEPPER to taste
  • DRESSING
    • Whisk OLIVE OIL, LEMON JUICE, and DIJON MUSTARD with a little HONEY
• DIRECTIONS
  1. Cook QUINOA in BROTH. (See “How to Cook Quinoa” below)
  2. Toss ZUCCHINI, TOMATOES, and RED ONION with OLIVE OIL, SALT, and PEPPER. Roast at 356 F (180 C) for 25 minutes
  3. Make the DRESSING
  4. Mix QUINOA and ROASTED VEGETABLES with DRESSING
  5. Top with FETA CHEESE and serve

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How to Cook Quinoa

The secret for fluffy cooked quinoa is to cook it UNCOVERED, then steam it COVERED.

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PLANT FOOD FACTS

QUINOA

Quinoa’s gluten-free seeds are rich in protein, fiber, B vitamins, and minerals in amounts greater than in many grains.

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PLANT FOOD FACTS

ZUCCHINI

Zucchini contains a variety of vitamins, minerals, and antioxidants. Cooked zucchini is particularly high in vitamin A. It is rich in water and fiber, promoting healthy digestion. Zucchini’s fiber may increase insulin sensitivity and stabilize blood sugar levels, potentially reducing risk of type 2 diabetes. Zucchini may lower blood pressure, cholesterol, and other risk factors…

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PLANT FOOD FACTS

TOMATO

Tomatoes provide significant amounts of Vitamin C, potassium, folate, lycopene, and Vitamin K1

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