As the first day of Spring approached, all I could think was “summer is almost here”. And with that thought, I reflected on the beautiful flowers, the greenery, the water and the bounty of fruits and vegetables that come in the summer.
I began to create a salad recipe and thought it needed a little something more.. a vessel, a boat of sorts, to hold it together.
Squash are a beautiful versatile vegetable that serve as a great vessel for your favorite salads, chili and almost anything else! I chose green zucchini for this recipe.
I wanted to keep the flavors light and fresh. Feel free to get creative and swap or sub ingredients for those you like more!
I used quinoa, but lentils, faro, rice, and couscous would all work great! This is also a great way to use some left over grains!
Here is my recipe:
Prep: 20 minutes Bake: 15 minutes
1 1/2 cups cooked quinoa (I cooked mine with cumin and star anise)
3 medium sized green zucchini
1/2 cup cherry tomatoes, chopped
1/4 cup kalamata olives, sliced
1 tablespoon fresh mint, chopped
1 tablespoon curly parsley, chopped
2 tablespoons feta, crumbled
2 tablespoons toasted slivered almonds
2 tablespoons dried apricots, sliced
1 1/2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
2 tablespoons shallots finely chopped
salt and pepper
1. Preheat oven to 425 degrees. Cut ends and tops off zucchini. Scoop out the seeds.
2. Line baking sheet with parchment paper. Arrange zucchini on baking sheet. Brush with olive oil. Sprinkle with kosher salt. Bake for 12-15 minutes.
4. Assemble the filling by mixing quinoa, olives, apricots, tomatoes, almonds, mint, parsley and feta cheese. Toss in vinaigrette.
5. Allow zucchini to cool and then scoop in quinoa salad mix. Top with more feta if desired.
6. Enjoy 🙂