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.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s