This is a wonderful healthy side dish. I love the mixture of cooked and fresh vegetables and lots of fresh herbs. This would be a great dish for a picnic. It can be made ahead snd transports easily!

Serves 4-6 as a side dish


  • 1 1/2 cups tricolor quinoa
  • 2 pints baby Bella mushrooms
  • 1/2 red onion, finely chopped
  • 1 medium zucchini, 1/2 inch diced
  • 1 medium yellow squash, 1/2 inch dice
  • 1 bell pepper, fine dice
  • 1 pint cherry tomatoes
  • 1 1/2 cups chickpeas
  • 1 large bunch basil finely chopped, plus more for garnish
  • 1/4 cup fresh parsley, chopped
  • juice of 1 lemon, more to taste
  • garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/4 or so cup olive oil
  • kosher salt and pepper


for quinoa:

Boil a medium pot of water. Rinse and drain 1 cup of quinoa. Add quinoa and boil for 12 minutes adding a little bit of salt to the boiling water. Drain and rinse the quinoa, place back in saucepan and cover. (You can do this ahead).

Preheat oven to 400. Line two large baking sheets with parchment. Place zucchini and squash on one sheet. Toss generously with olive oil, salt and pepper and 1/2 of garlic powder and 1/2 of oregano. Place the tomatoes on the second sheet and repeat the process. Roast in oven for about 15 minutes, tossing once, until tender and turning golden. Remove from oven and set aside and allow to cool.

While veggies are roasting, heat a medium saucepan with 2 tablespoons of olive oil. Add mushrooms and sauté for 10 minutes or so until they have released their juices. Season with salt, pepper and a bit of garlic powder. You can deglaze with a bit of dry white wine if you have some. Allow them to cool slightly.

In a large bowl, toss quinoa, roasted veggies, fresh veggies and herbs. Squeeze in lemon juice and a bit of olive oil to taste. Serve warm or at room temperature. Enjoy!