Adapted from joanne-eatswellwithothers.com and The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods

2420 cal/recipe

Ingredients

Base

• 1 c quinoa
• 2 c vegetable broth
• 1 1/2 lb zucchini, topped and bottomed
• 1 1/2 tbsp olive oil
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1/2 c crumbled feta

Pesto

• 2 cloves garlic
• 2 green onions
• 1/2 c plus 1/4 c pepitas or pumpkin seeds
• 1 jalapeno, topped and seeded
• 1 bunch cilantro
• 2 large limes, zested and juiced
• 1/3 c olive oil

Directions

• Combine quinoa and broth in lidded pot.
• Heat till boiling, and then simmer for 15 min.
• Remove quinoa from heat, displace lid, and let cool.
• Turn oven broiler to high.
• Slice zucchini into 3 inch spears or silver dollars.
• Arrange zucchini on baking sheet and paint with 1 1/2 tbsp olive oil.
• Sprinkle zucchini with paprika and 1 1/2 tsp salt.
• Broil zucchini for 20 minutes, flipping half-way through, until lightly browned.
• Make pesto by pulsing all pesto ingredients in food processor.
• Just before serving, toss zucchini, quinoa, feta, and pesto together until slightly mixed.
• Serve at room temperature or slightly chilled.

Note

• If eating later, keep all elements separate until just before serving or layer elements in individual servings in the order zucchini, quinoa, feta, and then pesto.