Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.
Grated zucchini adds extra juiciness and a slight sweetness to these crowd-pleasing sliders. While the brilliant pink hue of our beet tzatziki might seem surprising, the method of swapping out cucumber for beets is quite traditional in certain regions of the Mediterranean. If the pink is too much, though, opt for golden beets.
Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.