1 [[!meta title="Roasted Zucchini and Quinoa with Cilantro Pepita Pesto"]]
3 Adapted from joanne-eatswellwithothers.com and The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods
13 + 1 1/2 lb zucchini, topped and bottomed
14 + 1 1/2 tbsp olive oil
23 + 1/2 c plus 1/4 c pepitas or pumpkin seeds
24 + 1 jalapeno, topped and seeded
26 + 2 large limes, zested and juiced
32 + Combine quinoa and broth in lidded pot.
33 + Heat till boiling, and then simmer for 15 min.
34 + Remove quinoa from heat, displace lid, and let cool.
35 + Turn oven broiler to high.
36 + Slice zucchini into 3 inch spears or silver dollars.
37 + Arrange zucchini on baking sheet and paint with 1 1/2 tbsp olive oil.
38 + Sprinkle zucchini with paprika and 1 1/2 tsp salt.
39 + Broil zucchini for 20 minutes, flipping half-way through, until lightly browned.
40 + Make pesto by pulsing all pesto ingredients in food processor.
41 + Just before serving, toss zucchini, quinoa, feta, and pesto together until slightly mixed.
42 + Serve at room temperature or slightly chilled.
46 + 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.
48 [[!tag quinoa zucchini feta pesto]]