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–+ servings

Summer Quinoa Salad

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Servings: 4

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!