Quinoa Salad with Roasted Zucchini and Fresh Mint
Preheat oven to 425°F. Line baking sheet with parchment paper. Toss together zucchini, olive oil, thyme, garlic, salt and hot pepper flakes; spread on prepared baking sheet in single layer. Bake, turning once, for 15 to 20 minutes or until tender-crisp.
Combine quinoa, roasted zucchini, chickpeas, olive oil, lemon juice, mint, salt and pepper; toss well. Stir in Parmesan cheese and serve on bed of mixed greens. Garnish with pistachios and serve with lemon wedges.
Cooking Method: Roast
World Cuisine: Middle Eastern
How To Chiffonade Mint Leaves
Mint, basil, and other leafy herbs make a wonderful addition to a variety of dishes. And while most recipes call for them to be “finely chopped,” Filippo Berio teaches you a simpler, prettier way. Chiffonade your mint leaves to keep them fluffy, light, and decorative. This recipe from Filippo Berio for Quinoa Salad with Roasted Zucchini and Fresh Mint is a great place to test your skills.