--- /dev/null
+[[!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]]