Summer Quinoa and Zucchini Salad with Herbs and Lemon

zuke saladIt’s the greatest time of the year – local produce is here! Well, it’s always around to some extent but farmer’s markets are reopening and the bounty is flowing through the doors. This year I’m writing recipes for Potter Hill Farm’s CSA, so in addition to the great produce members receive each week they will get some ideas of what to cook with them. I’ve been buying excellent produce from Paul for years, and I’m so excited to be both a member of his CSA and an added value for his other customers. If you were not able to sign up for the CSA, you can still get Paul’s produce through the Grafton Farmers Market and order directly from him for Monday pickups at the farm in Grafton, MA.

This is the first of many weeks of recipes, and I think an introduction is in order for all those who are new here. Hi! My name is Tori. I’ve been writing this blog for about five years, focusing mainly on my love of vegetables and accessible home cooking, but also dabbling in books, beer, and travel. I contribute to Yankee Brew News as a columnist for our region and feature writer. By day, I’m an education coordinator at a non-profit farm where I run nutrition and agriculture programming, including cooking classes for kids (more on that here).

I live in and love Worcester. Since returning to my home state of Massachusetts five years ago after a stint in Seattle, I’ve spent a lot of time exploring the nooks and crannies of New England. My husband, Will, is my primary adventure partner and recipe taster (He’s the main instigator behind the Will It Buffalo? series). Eggplant is my favorite vegetable, and I’m determined to convince the masses to love it too.

If you want to search my blog, or see all the posts in a single category, open up any post and scroll to the bottom. Click the tags at the bottom of the post to see other posts with a similar ingredient, click on a category to see all my posts on a single subject like books or travel, or use the search bar to find a specific post. I’ll be tagging all CSA recipes under Potter Hill.  You can find me on Instagram here. I’d love to hear more about you, what you’d like to see more of with your CSA recipes, and any questions you may have in the comments. Let’s get cooking!

zuke salad 2Summer Quinoa and Zucchini Salad with Herbs and Lemon

There is a lot of flexibility in this kind of recipe. Not into quinoa? Try couscous, farro, or barley. Can’t bear to turn on the oven? Slice the zucchini into planks, toss with the oil/zest/salt/pepper, throw it on the grill, and chop it after cooking. Out of chickpeas? Try cannellini beans or green lentils. Still trying to use up a head of lettuce? Put the whole mess (mixed or not) on top of greens dressed with lemon and olive oil. Vegan? Leave out the feta.

Serve 6 as a main, or 12 as a side.

  • 1 cup quinoa
  • 2 cups of water
  • 2 tablespoons neutral oil, such as olive oil (not extra virgin) or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 lbs zucchini (I used 3)
  • 1 lemon, zested and juiced (2 tablespoons total)
  • 1/4 cup extra virgin olive oil
  • 4 ounces crumbled feta cheese
  • 1 15-ounce can chickpeas, drained and rinsed (about 1 3/4 cups total)
  • 1/2 cup minced parsley leaves (half a small bunch)
  • 1/2 cup minced scallions (2 giant scallions)

Bring the water to a boil in a small saucepan. Add the quinoa and a pinch of salt. Cover, reduce to a simmer, and cook for 15 minutes. Removed from the heat, fluff with a fork, and let cool slightly.

Preheat the oven to 425F. Chop the zucchini into 1/2 inch pieces, then toss with 2 tablespoons olive oil, the lemon zest, and 1/2 teaspoon each salt and ground pepper. Spread zucchini pieces on 2 baking sheets (if they are too close together they will steam and not roast), and roast for 15 minutes. Toss the zucchini on both pans, and return them to the oven on the opposite racks. Roast for another 15 minutes, until they are slightly charred.

In a jar or the bottom of the bowl the salad will be in, mix/whisk the lemon juice and olive oil. Combine the quinoa, zucchini, chickpeas, feta, parsley, scallions, and dressing in a large bowl., toss with the dressing and serve.

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2 thoughts on “Summer Quinoa and Zucchini Salad with Herbs and Lemon

  1. Pingback: Summer Rolls Tutorial | Vegetal Matters

  2. Pingback: Summer Composed Salad | Vegetal Matters

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