Summer Squash and Zucchini Quinoa Salad

By Tracy

2 Person

45 Minutes

320 Calories

A healthy summer dish, this zucchini quinoa salad is packed full of veggies, is dressed with a quick lemon-dill dressing and topped with toasted pine nuts! Not only are they high in vitamins A, C, and D, but pine nuts are also filled with healthy fats and protein which will help to fill you up faster and make the entire more satisfying.

Ingredients

salt
pepper
1/4 cup toasted pine nuts
1/2 tsp. red pepper flakes optional
2 tsp. fresh dill finely minced
1 tsp. lemon zest
1 tbsp. fresh lemon juice
1 tbsp. olive oil
2 cups medium zucchini chopped
2 cups medium summer squash chopped
1 cup cooked quinoa

Method

01

In a large skillet over medium heat, saute the squash and in zucchini in the olive oil until almost tender, about 3 - 4 minutes. Season with salt and pepper.
02

Add quinoa to the skillet and cook for another minute or so until everything is warm.
03

Whisk together the lemon juice, zest, dill and red pepper flakes in a small bowl.
04

Either transfer this mixture to a bowl or leave in the skillet and add the dressing and pine nuts. Toss to combine, taste and adjust salt and pepper as needed.
05

Serve warm or cool in the fridge for 30 minutes.

Related Tags

Summer Squash and Zucchini Quinoa Salad

4.1

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Calorie 320 Kcal
Prep Time 40 Mins
Cook Time 5 Mins
Total Time 45 Mins

02 Ingredients

salt

pepper

1/4 cup toasted pine nuts

1/2 tsp. red pepper flakes optional

2 tsp. fresh dill finely minced

1 tsp. lemon zest

1 tbsp. fresh lemon juice

1 tbsp. olive oil

2 cups medium zucchini chopped

2 cups medium summer squash chopped

1 cup cooked quinoa

03 Method

Step 1

In a large skillet over medium heat, saute the squash and in zucchini in the olive oil until almost tender, about 3 - 4 minutes. Season with salt and pepper.

Step 2

Add quinoa to the skillet and cook for another minute or so until everything is warm.

Step 3

Whisk together the lemon juice, zest, dill and red pepper flakes in a small bowl.

Step 4

Either transfer this mixture to a bowl or leave in the skillet and add the dressing and pine nuts. Toss to combine, taste and adjust salt and pepper as needed.

Step 5

Serve warm or cool in the fridge for 30 minutes.

04 Author