Wednesday, March 26, 2014

Roasted Zucchini and Quinoa Salad

Roasted Zucchini and Quinoa Salad

Roasted Zucchini and Quinoa Salad


  • 2 zucchini or yellow squash, cut into 1/2-inch cubes
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cups wild arugula
  • 2 cups cooked quinoa, cooled
  • 1 clove garlic, minced
  • 3 tablespoons balsamic vinegar, divided
  • 1/4 cup sun-dried tomatoes packed in olive oil, finely chopped
  • 2 tablespoons chèvre (goat cheese)
  • 1/4 teaspoon sea salt
  • 1 teaspoon finely grated lemon zest
  • 8-Inch Chef's Knife $39.99


1. Preheat oven to 350 degrees. Place zucchini on a rimmed baking sheet and toss with 1 tablespoon olive oil. Bake until fork-tender, about 15 to 20 minutes. Set aside until cool.
2. Place arugula, quinoa, and garlic in a large bowl. Drizzle with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar, and toss to combine. Add zucchini and sun-dried tomatoes, and toss gently to incorporate. Divide salad among 4 plates. Top each with 1/2 tablespoon crumbled chèvre, and drizzle with remaining olive oil and balsamic vinegar. Finish with a sprinkle of sea salt and lemon zest.

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