Quinoa and Roasted Zucchini Salad with Feta Cheese and Lemon Vinaigrette

Baking sheet Small bowl Large bowl Whisk

10

35

Mediterranean

Quinoa, Roasted Zucchini, Feta Cheese, Lemon Vinaigrette

lunch, dinner

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1 cup quinoa

2 zucchinis, sliced

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup feta cheese

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon Dijon mustard

2 tablespoons olive oil

Preheat oven to 375°F.

Place the sliced zucchini on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.

Roast in the oven for 20-25 minutes, or until the zucchini is golden brown.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl, whisk together the lemon juice, honey, Dijon mustard, and 2 tablespoons of olive oil.

In a large bowl, combine the cooked quinoa, roasted zucchini, and feta cheese.

Drizzle the lemon vinaigrette over the salad and toss to combine.

Calories: 437, Fat: 22g, Carbohydrates: 43g, Protein: 14g

This quinoa and roasted zucchini salad with feta cheese and lemon vinaigrette is a delicious and healthy meal that is packed with protein, fiber, and vitamins. It’s easy to make and only takes about 35 minutes to prepare. List of

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