Roasted Zucchini and Quinoa Salad
Whip up a clean, green superfood salad on any weeknight for a satisfying meal that clocks in under 250 calories. It's a great way to put your leftover quinoa to good use.
- 2 zucchini or yellow squash, cut into 1/2-inch cubes
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups wild arugula
- 2 cups cooked quinoa, cooled
- 1 clove garlic, minced
- 3 tablespoons balsamic vinegar, divided
- 1/4 cup sun-dried tomatoes packed in olive oil, finely chopped
- 2 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
- 1/4 teaspoon sea salt
- 1 teaspoon finely grated lemon zest
- Preheat oven to 350 degrees. Place zucchini on a rimmed baking sheet and toss with 1 tablespoon olive oil. Bake until fork-tender, about 15 to 20 minutes. Set aside until cool.
- Place arugula, quinoa, and garlic in a large bowl. Drizzle with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar, and toss to combine. Add zucchini and sun-dried tomatoes, and toss gently to incorporate. Divide salad among 4 plates. Top each with 1/2 tablespoon crumbled chevre, and drizzle with remaining olive oil and balsamic vinegar. Finish with a sprinkle of sea salt and lemon zest.
Per serving: 232 kcal cal., 18 g fat (3 g sat. fat), 27 g carb., 4 g fiber, 4 g sugar, 6 g pro., 50 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet