Quick and easy, the veggie-packed dish is a welcomed fresh addition to the weekly rotation.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to broil. Line bak ing sheet with nonstick foil. Place zucchini ribbons and onion on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Broil on top rack of oven until lightly browned, 6 to 7 minutes. Sprinkle with pine nuts; broil for 4 to 5 minutes. Let cool slightly.
In large serving bowl, combine quinoa, lettuce, zucchini, onion and pine nuts. Top with goat cheese and mint; drizzle with half of the Dijon Cream Vinaigrette. Toss gently and serve with remaining vinaigrette.
Dijon Cream Vinaigrette
In bowl, whisk together 2/3 cup olive oil, 1/3 cup nut-flavoured wine vinegar (or white wine vinegar), 1 tbsp mayonnaise, and 2 tsp each Dijon mustard and maple syrup. Season with salt and pepper. Makes about 1 cup.
Nutritional facts Per serving: about
- Calories 735
- Total fat 64 g
- Saturated fat 16 g
- Cholesterol 30 mg
- Sodium 600 mg
- Total carbohydrate 22 g
- Fibre 5 g
- Sugars 8 g
- Protein 18 g
- Iron 3.8 mg
