Summer Quinoa Salad

Makes 4 servings

Ingredients
1 1/2 cups cooked and cooled quinoa (1/2 cup uncooked)
1 cup cherry tomatoes, halved
2 zucchini, cut into quarters and sliced
1/2 onion, thinly sliced
1/4 cup shelled roasted pistachios, roughly chopped
1 cup mixed greens or arugula
2 tablespoons olive oil
sea salt/pepper

vinaigrette:
1 lemon, juiced
1 tablespoon white balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped basil
1 tablespoon chopped mint
1 tablespoon honey (or maple syrup for vegan)
salt/pepper

garnish: basil and mint leaves

Directions

Preheat the oven to 450 F.

Add the zucchini and onion to a sheet tray and drizzle with olive oil and salt/pepper. Place into the preheated oven and roast for 30-35 minutes tossing halfway through. Cook until veggies are soft and golden brown in spots. Remove the oven and let cool. 

In 8 or 16oz mason jar, add all the vinaigrette ingredients. Secure the lid on top and shake vigorously until combined. Taste and adjust seasoning. 

To a large bowl add cooked quinoa, tomato, roasted zucchini and onions, mixed greens, chopped pistachios, and pour the vinaigrette on top. Toss together and top with fresh mint and basil leaves. 

Enjoy!

*to make it a meal, add chicken or fish on top!