Description
This recipe is perfect for a summery side dish, packed lunch, potluck, or even an after-school snack. A great make-ahead dish as well, this salad will hold, tightly covered, in the refrigerator for up to 3 days.
Ingredients
- 1 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tablespoon Gay Lea Spreadables, melted
- 2 tablespoons balsamic vinegar
- 3 cups cooked quinoa
- 2 green onions, chopped
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh parsley leaves
- 1 cup Nordica 2% Cottage Cheese
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- ¾ teaspoon salt
- ¾ teaspoon pepper
- ¼ cup toasted pine nuts
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6