| Yield: 4 servings | Time: 40 minutes active; 20 minutes passive |

Ingredients

Quinoa salad

1 cup dry quinoa

2 small zucchinis, cut into ½ inch think half-moons

2 red bell peppers, diced medium (about ½ inch)

¼ cup vegetable oil                                                        1 cucumber, cut into ¼ inch thick quarter-moons

1 small red onion, diced small (about ¼ inch)

1 15.5-ounce can chickpeas, drained  

4 ounces feta cheese or vegan feta (try this tofu feta!)

salt and pepper to taste

Lemon-herb vinaigrette

3 cloves whole garlic

1 bunch mint, roughly chopped

1 bunch parsley, roughly chopped, stems included  

½ teaspoon red pepper flakes

zest and juice of 2 lemons

3 tablespoons red wine vinegar

1 tablespoon honey

¾ cup olive oil

salt and pepper to taste

Preparation

For the quinoa salad

Preheat the oven to 425F. Steam the quinoa according to the instructions on the packaging, season with a pinch of salt, and chill for 15-20 minutes.

Toss the peppers and zucchini and with the oil and season with a pinch of salt and pepper. Lay out onto two separate sheet pans and roast for 15-20 minutes, stirring halfway through, until the veggies are soft and slightly charred. Remove from the oven and allow to cool at room temperature.

Once the quinoa is chilled, pour into a large bowl and mix with the roasted veggies, the cucumber, red onion, chickpeas, feta, and vinaigrette. Season to taste with salt and pepper and serve.

*Note: Can also be served warm if desired

For the lemon-herb vinaigrette

Combine all ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper and combine with the quinoa salad.

Zero-waste tips

• Feel free to roast off any other veggies you have on hand, such as carrots, cauliflower, or mushrooms and add them to the salad.

• Save the liquid from the can of chickpeas to take the place of whipped egg whites in these coconut macaroons or other baked goods!

Recommended Pairings

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