Zucchini Quinoa Salad with Feta & Herbs
This easy salad is perfect for a light meal. Packed with roasted zucchini, toasted quinoa, fresh herbs and tangy feta, it's simple to make and filling to eat. Toss it in my lemon vinaigrette for a punchy finish.
Ingredients
- 2 zucchini split and cut into 3cm (1½in) half-moons
- 150 g (⅔ cup) quinoa thoroughly rinsed
- 30 g (¼ cup) pine nuts
- 1 tbsp cornstarch/cornflour
- 100 g (3½ oz) lettuce like little gem or romaine
- 30 g (2 tbsp) feta crumbled
- 20 g (2 tbsp) sultanas/golden raisins
- ½ red onion thinly sliced
- 1 tbsp flat-leaf parsley finely chopped
- 2 tsp fresh oregano finely chopped
- 1 tsp fresh thyme finely chopped
- 60 ml (¼ cup) citrus vinaigrette such as maple lemon or grapefruit
Instructions
- Preheat oven to 200°C/400°F. Add the zucchini to a colander or fine mesh sieve and set over a large bowl. Sprinkle with 1½ tsp of salt and stir to combine. Allow to sit at room temperature for at least one hour.
- Meanwhile, add the quinoa to a small saucepan. Cover with 200ml (⅔ cup) cold water, cover the pan and set over high heat. Bring to a boil, reduce the heat to medium-low and allow to simmer for 10 minutes. Remove from heat and allow to rest in pan, covered, for 10 minutes.
- While the quinoa is cooking, add the pine nuts to a rimmed baking sheet. Move to oven and toast for 3-5 minutes, or until golden and fragrant. Set aside.
- Drizzle the quinoa with 1 tbsp of olive oil and generous pinch of salt and a grind of black pepper. Fluff with a fork and then spread over a parchment-lined baking sheet. Move to the oven and cook until lightly golden and crisp, about 10 minutes.
- Increase the oven temperature to 230°C/450°F. Thoroughly rinse the zucchini and the pat it dry on some paper towels. Add it to a large mixing bowl and drizzle with 1 tbsp of olive oil, the cornstarch and a generous amount of salt and pepper.
- Spread the zucchini over a parchment-lined baking sheet and move to the oven. Roast until just tender and beginning to char - about 10 minutes. Remove from the oven and allow to cool to room temperature.
- Add the lettuce, feta, sultanas, red onion, parsley, oregano and thyme along with the toasted quinoa and pine nuts to a large salad bowl.
- Once cooled, add the zucchini and pour over the salad dressing. Toss until thoroughly combined and serve immediately.
Nutrition
Calories: 244kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 196mg | Potassium: 838mg | Fiber: 5g | Sugar: 14g | Vitamin A: 961IU | Vitamin C: 43mg | Calcium: 167mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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