[[!meta title="Roasted Zucchini and Quinoa with Cilantro Pepita Pesto"]]

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.

[[!tag quinoa zucchini feta pesto]]