Quinoa & Zucchini Salad. The Perfect Protein Flip™ Side

Ingredients

Directions

1. 1

   Cook the quinoa Place the quinoa and water in a small saucepan with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 16 minutes, or until the water is absorbed and the quinoa is tender.

2. 2

   While the quinoa is still warm, sprinkle in the Just Better Fiber and fluff thoroughly with a fork to distribute evenly. Transfer to a large bowl and let cool slightly.

3. 3

   Sauté the zucchini Heat olive oil in a large skillet over medium-high heat. Add zucchini and sauté, stirring occasionally, until just tender and lightly golden, about 5 minutes. You want it soft but still vibrant. Add the garlic and cook for 30 seconds, just until fragrant. Season lightly with salt and pepper. Remove from heat and add the zucchini mixture to the quinoa.

4. 4

   Add the green onions, pistachios, lemon zest (including the extra zest), lemon juice, and white wine vinegar. Toss gently to combine. Drizzle in the remaining teaspoon of olive oil and add the chopped mint. Taste and adjust seasoning with salt and freshly cracked black pepper. The flavor should be bright, fresh, and lightly nutty with a clean finish.

5. 5

   Serve

   Serve warm or at room temperature, garnished with additional mint and a light drizzle of olive oil if desired.

6. 6

   Protein Flip™ Tip

   Build your plate with this salad as the base and add 3 ounces of grilled chicken, fish, or tofu. The quinoa and vegetables provide fiber and plant protein, allowing a smaller portion of animal protein to feel complete and satisfying.

7. 7

   Balanced Protein. Better Living. Healthier Planet.