Quinoa and Grilled Zucchini
Ingredients
The dressing
-
1
large
avocado
-
1
lime
juice
-
¼
cup
cilantro
-
1
clove
garlic
-
¼
cup
plain yogurt
-
¾
cup
water
-
½
teaspoon
fine grain sea salt
The salad
-
3
large
eggs
-
1
large
zucchini
-
¼
cup
extra-virgin olive oil
-
2
cups
quinoa, cooked
-
¼
cup
pine nuts, toasted
-
¼
cup
goat cheese, crumbled
-
to taste
cilantro for garnish
Instructions
- Blend the dressing ingredients until smooth and set aside.
- Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then letting sit covered for seven minutes before cooling in ice water.
- Prepare the zucchini by tossing it with olive oil and salt, then grill until tender, about 5 minutes per side.
- Once the eggs are cooled, peel and quarter them.
- Toss the cooked quinoa with 2/3 of the avocado dressing, then top with grilled zucchini, pine nuts, eggs, goat cheese, and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
250mg
Cholesterol
186mg
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