ZUCCHINI RIBBON, QUINOA, & PESTO SALAD

~ Naturally Ella 

1 large zucchini

1/2 c. cooked quinoa

2 c. packed basil leaves

2 cloves garlic

1/4 c. pine nuts

1/3 c. parmesan 

2 T. olive oil

2 T. lemon juice

Use a vegetable peeler to peel zucchini into ribbons. Combine zucchini and quinoa in a serving bowl. Lightly toast pine nuts in a dry skillet, then set aside to cool.  

Pulse garlic in food processor. Add basil, pine nuts, parmesan, olive oil, and lemon juice. Pulse until well combined; if necessary, add more olive oil or lemon juice to reach desired consistency. Mix pesto with zucchini and quinoa.   

Notes: You could use store-bought pesto in a pinch, but I like being able to leave this pesto at a chunkier consistency for this dish. For a vegetarian meal, it's good served with roasted mushrooms with garlic, thyme, and balsamic vinegar.