Roasted Zucchini and Quinoa Bowls with Cilantro Pepita Pesto
Perfect for a day in the sun, this roasted zucchini and quinoa bowl is tossed with tangy feta and a bright and tangy cilantro pepita pesto to make a great light meal.
Yield: 4-6 servings
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1½ lb zucchini
  • 1½ tbsp olive oil
  • 1 tsp sweet paprika
  • ½ tsp salt
  • ½ cup crumbled feta
For the pesto
  • 2 cloves garlic
  • 2 scallions, white and light green parts
  • ½ cup toasted pepitas, plus more for garnish
  • ½ tsp sea salt
  • 1 jalapeno, seeded
  • 1 bunch of cilantro
  • zest and juice of 2 large limes
  • ⅓ cup extra virgin olive oil
  1. Rinse the quinoa to remove any bitter resin, draining well. In a medium saucepan, combine the quinoa and the broth. Bring to a boil and then lower to a simmer. Cover and cook for 15 minutes. Fluff the quinoa and turn off the heat, leaving the lid slightly ajar. Allow to cool completely.
  2. Meanwhile, heat broiler to high. Quarter the zucchini into spears that are about 2-3 inches in length. Drizzle with olive oil and sprinkle with paprika and salt. Toss to coat. Broil for 15-20 minutes, flipping halfway through, or until al dente. Remove to cool completely.
  3. To make the pesto, pulse the garlic, scallions, pepitas, and sea salt in a food processor. Add the jalapeno, cilantro, and lime juice and pulse until combined. With the motor running, drizzle in the olive oil. Add a splash of water, if necessary. Taste and adjust, adding more citrus or salt.
  4. In a large bowl, toss together the quinoa with the zucchini, feta, and pesto. Serve at room temperature or keep covered and chilled until ready to eat.
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at