This Quinoa Zucchini Salad with Lemon Vinaigrette comes together in about 20 minutes and only has around 200 calories per serving! This may be your new ‘go-to’ salad for summer!
Alright Zucchini and Quinoa lovers, this salad does not disappoint! This salad is packed with protein and is perfect to take on the go. I personally like to make this ahead of time and take it to the beach for a nice healthy lunch.
This is such a great summer salad. The Zucchini gives every bite a nice crispy crunch, while the Lemon Vinaigrette gives off a light citrus flavor.
This salad takes only 20 minutes to make from start to finish, which comes in handy when life gets a little chaotic.
I don’t know about you, but my schedule has been crazy lately with the end of school coming, getting ready for summer, and working long hours. This salad has been my savior on these busy days!
When I make this, I start by cooking the Quinoa first. I personally like Ancient Harvest brand because it’s Organic and there is no rinsing required.
Just add the Quinoa and the water to a medium saucepan. Bring it to a boil, then cover and turn heat to low. It cooks in 20 minutes.
While the Quinoa is cooking you can prepare the rest of the salad. Well it’s really not much prep work at all, just slicing up the Zucchini and adding in the seasonings.
I like to let my Quinoa cool for about 10 minutes before mixing it in with everything. You could even make this the night before and keep it in the fridge so it’s nice and cold.
This will keep in your fridge for up to 5 days.
If you try this leave a comment below and rate it – it’s really helpful for me and other readers.
And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!
Cheers!
Quinoa Zucchini Salad with Lemon Vinaigrette
Ingredients
- 1 cup dry Quinoa
- 2 cups Water
- 2 medium Zucchinis diced
- 1 Shallot finely chopped
- juice from ½ a Lemon about 3 Tbs
- 4 Tbs EVOO
- 2 teaspoon Basil
- 2 teaspoon Thyme
- ¼ teaspoon Sea Salt
- ½ teaspoon Pepper
Instructions
- In medium saucepan add Quinoa and Water.
- Bring to boil, then cover and reduce heat to low.
- Cook for 20 minutes.
- While the Quinoa is cooking prepare everything else.
- Let Quinoa cool for 10 minutes.
- Add all ingredients to a big bowl and mix well.
- Makes about 6 cups.
- Enjoy!
Nutrition
Discloser: This post contains Amazon affiliate links
Shannon says
I just made this, i sautéed the shallot with the Zucchini, i added a yellow squash for color in place of the other Zucchini. All i had was red quinoa, but for presentation its still a gorgeous side! The flavors are nice and light, i think next time ill use fresh herbs. But overall, very good, and healthy!
Sara says
That’s awesome Shannon, glad you liked it!
Lynn says
I added sliced green onions. I used 2 big zucchinis. Excellent!
Sara says
Hey Lynn, that sounds great, glad you liked it!