This summer quinoa salad is bursting with sweet summer flavors from the tomatoes, basil, caramelized onions, zucchini and fresh basil!
Summer Quinoa Salad
Ingredients
- 1 1/2 cups cooked and cooled quinoa 1/2 cup uncooked
- 1 cup cherry tomatoes halved
- 2 zucchini cut into quarters and sliced
- 1/2 onion thinly sliced
- 1/4 cup shelled roasted pistachios roughly chopped
- 1 cup mixed greens or arugula
- 2 tablespoons olive oil
- sea salt/pepper
vinaigrette:
- 1 lemon juiced
- 1 tablespoon white balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint
- 1 tablespoon honey or maple syrup for vegan
- salt/pepper
Garnish
- fresh basil and mint leaves
Instructions
- Preheat the oven to 450 F.
- Add the zucchini and onion to a sheet tray and drizzle with olive oil and salt/pepper. Place into the preheated oven and roast for 30-35 minutes tossing halfway through. Cook until veggies are soft and golden brown in spots. Remove the oven and let cool.
- In 8 or 16oz mason jar, add all the vinaigrette ingredients. Secure the lid on top and shake vigorously until combined. Taste and adjust seasoning.
- To a large bowl add cooked quinoa, tomato, roasted zucchini and onions, mixed greens, chopped pistachios, and pour the vinaigrette on top. Toss together and top with fresh mint and basil leaves.
- Enjoy!
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