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Quinoa with Roasted Zucchini, Kale & Peas

Quinoa with Roasted Zucchini, Kale & Peas
Quinoa with Roasted Zucchini, Kale & Peas

What's great about it

This is my ultimate 15 minute meal that's the perfect addition to your busy week. Kale and zucchini are a wonderful source of antioxidants, fibre and B-group vitamins. Peas and quinoa are great vegetable sources of protein that helps to fuel and repair your body and supports a healthy immune system, encouraging muscle growth and repair. The protein will also supply your body with slow-release energy to provide your muscles with the goodness it needs, perfect after an exercise session.


Serves 6

4 zucchini, sliced

2 tablespoons extra virgin olive oil

1 leek, washed and sliced

1 bunch kale, washed, trimmed and finely sliced

2 garlic cloves, finely diced

1 bunch parsley, chopped

1 lemon, juice + zest

200 g (7 oz) green peas

300 g (10 1/2 oz / 2 cups) cooked quinoa

2 tablespoons toasted flaked almonds (optional) or pumpkin seeds

1 teaspoon sea salt

Persian feta or chopped avocado to serve


1. Preheat oven 220°C fan-forced.

2. Lay zucchini onto a baking tray and drizzle lightly with a little olive oil.

3. Roast for 10 minutes until tender then remove from the oven.

4. Sauté the leek, garlic and kale over a medium heat with 2 tablespoons olive oil for 5 minutes until tender.

5. Add green peas, the juice and zest of 1 lemon and chopped parsley then heat through.

6. Fold through quinoa and zucchini and season with a little sea salt and pepper.

7. Spoon into a serving dish and garnish with feta, flaked almonds if using or chopped avocado.

8. Enjoy.

Notes and Inspiration

Enjoy as a salad for lunch the next day served with a little extra avocado.

Omit peas for drained chickpeas and serve over baba ganoush or hummus and enjoy as a cold salad the next day.

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