Roasted Zucchini and Tomato Quinoa Salad

When zucchini is abundant in the garden, you then have to decide what to make with them.  Although you can make lots of zucchini bread, cake, and muffins, one can not live on sweets alone…so then you have to start figuring out savories to make with them.  I love zucchini pancakes, and bakes, but sometimes I want something that is simple and easy.  Roasting zucchini is one of my favorite ways to serve it.  I turn that into a main dish by combining it with some roasted tomatoes, quinoa and chickpeas for protein and some lemon juice and herbs for flavor.  It is easy, yet so tasty and a hearty dinner.  This salad keeps well, so if you make it on the weekend, it makes great lunches for the coming week!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

To prepare the vegetables, pre-heat the oven to 400F degrees.Toss the tomatoes and zucchini with just enough olive oil to coat lightly, then spread out on a sheet pan. Sprinkle with sea salt, and roast for about 20-25 minutes until starting to brown and soften. Let cool.Meanwhile, to prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. In a large bowl, combine the veggies, quinoa, chickpeas, sea salt, lemon juice and basil and toss together until all the ingredients are blended. Serve at room temperature.


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy