Summer Squash and Zucchini Quinoa Salad PT45M https://img5.recipesrun.com/201907/2019/1009/89/4/993197/300x200x90.jpg 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. 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

3.6

( By Tracy )

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

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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

647 Recipes

Summer Squash and Zucchini Quinoa Salad

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