Quinoa, zucchini, and pistachio salad

A four-ingredient version of this recipe (quinoa, zucchini, pistachios, greens).

1. Cook quinoa according to package directions.
2. Preheat oven to 425 F. Slice zucchini into fairly thick, half-centimetre rounds, and set out on a baking tray lightly misted with cooking spray. Bake for 10-12mins on each side or until caramelised.
3. When cooled, toss the zucchini and quinoa together with pistachios for protein; and with sliced scallions, chopped parsley, or spinach for something green. Serve warm or cold.
(4. You could also add: lemon zest and juice to taste; feta; leftover chicken; roasted chickpeas; asparagus; peas.)


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