Roasted zucchini and quinoa bowls with cilantro pepita pesto from Eats Well with Others by Sara Forte and Hugh Forte and Joanne Bruno

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Notes about this recipe

  • Rutabaga on September 07, 2015

    I enjoyed this, but would have appreciated it more made with the feta called for in the recipe (unfortunately, I was out). Because of limited time, we ate this dish while still hot, which wasn't a bad way to go. Still, I can see how it might work best as a hearty main dish salad served at room temperature, and hope to try it that way next time.

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