Zucchini Feta Quinoa Salad with Lemon Dill Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cherry tomatoes
  • 1 lb Zucchini

• Condiments

  • 1 Lemon dill dressing
  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Dill or 1 drop dill essential oil, fresh
  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 4 oz Feta or nut cheese

Found on wendypolisi.com

Description

Ingredients

• 1 1/2 cups cooked quinoa
• 1 lb zucchini, cut into strips with a vegetable peeler
• 1 cup cherry tomatoes halved
• 4 ounces feta or nut cheese
• Lemon Dill Dressing
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh dill or 1 drop dill essential oil
• 3/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

Directions

• In a medium bowl combine quinoa, zucchini and cherry tomatoes. In a glass jar or blender combine lemon juice, olive oil, crushed pepper flakes dill or dill oil, salt and pepper. Process or shake until emulsified.
• Toss salad with desired amount of dressing. Top with feta and serve.

Nutrition