ROASTED ZUCCHINI QUINOA SALAD w/ MISO DIJON VINAIGRETTE
FOR THE DRESSING:
- 2 Tbsp white miso
- 1 Tbsp Dijon mustard
- 4 cloves garlic, minced
- 1&1/2 tsp granulated onion
- 1/4 tsp kosher salt
- 1/2 tsp halve pepper
- 1 lemon, juiced (1/4 cup)
- 1 Tbsp white vinegar
- 6 Tbsp olive oil
- Add everything to a jar, whisk to combine.
FOR THE ZUCCHINI:
- 1 very long zucchini, cut into thin 1/8 inch round slices
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 1&1/2 tsp salt
- 1/2 tso pepper
Cooking steps
Step 1
Preheat oven to 200°C (400F) and line a baking sheet with parchment. Add everything to the baking sheet and mix well to coat. Lay zucchini slices in a single layer. Roast for about 30-40 min till the tops begin to crisp. Remove.
Step 2
For the quinoa:
Step 3
1 cup red quinoa (or which ever you like)
Step 4
1 Tbsp olive oil
Step 5
Rinse quinoa very very well, running between your hands. This will prevent the quinoa from tasting bitter! Bring 2 cups of water to a rolling boil. Add oil and quinoa to the water. Stir. Reduce heat to low and cover the pot. Cook for 18 minutes. Shut off the flame and keep covered for another 5 min. Open and fluff.
