INGREDIENTS
2 cups
Quinoa
1 cup
water
1/2 cup
white wine
1 tsp
kosher salt
1 tbsp
olive oil
1
large zucchini, cut into ¼” rounds
kosher salt
1
large shallot, minced
1/4 cup
red wine vinegar
1/4 cup
olive oil
1/2 cup
toasted walnut pieces
1/4 cup
dried cranberries
1 cup
finely sliced fresh mint leaves
kosher salt