Summer Squash and Zucchini Quinoa Salad PT45M https://img5.recipesrun.com/201907/2019/1009/89/4/993197/300x200x50.jpg 2 servings 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

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.

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Summer Squash and Zucchini Quinoa Salad

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.
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
Tracy Tracy
647 Recipes
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