QUINOA ZUCCHINI SALAD RECIPES

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QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS RECIPE ...



Quinoa Salad with Zucchini, Mint, and Pistachios Recipe ... image

Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint.

Provided by Martha Stewart

Categories     Salad Recipes

Total Time 45 minutes

Prep Time 20 minutes

Number Of Ingredients 10

1 cup quinoa, rinsed well
1 1/2 cups water
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium zucchini, thinly sliced (about 2 1/2 cups)
1 clove garlic, thinly sliced
3 scallions, thinly sliced (about 1/2 cup)
1/4 cup roasted salted pistachios, chopped
Zest and juice (about 3 tablespoons) of 1 lemon
1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Steps:

  • Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
  • Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
  • Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

QUINOA, BEETROOT AND ZUCCHINI SALAD RECIPE | SARAH SHARRATT



Quinoa, Beetroot and Zucchini Salad Recipe | Sarah Sharratt image

Cook the quinoa according to package instructions. Cut the zucchini into matchsticks, discarding the seeds in the center. Cut the beetroot also into matchsticks. In a large bowl, combine the cooked quinoa, zucchini, beetroot, tomato and fresh herbs. In a small bowl, whisk together the dressing ingredients and add to the quinoa.  Serve immediately or cover and keep in the fridge until ready to eat.  

Provided by Sarah Sharratt

Categories     Salad Recipes    Vegetarian Recipes    basil    beetroot    mint    parsely    quinoa    salad    zucchini

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 to 8 as a side salad

Number Of Ingredients 13

2 cups quinoa
1 small zucchini
1 roasted or pickled beetroot
2 tomatoes, seeded and diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
3 tablespoons olive oil
2 tablespoons cider vinegar (or another kind)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch sugar
pinch dried oregano

Steps:

  • Cook the quinoa according to package instructions. Cut the zucchini into matchsticks, discarding the seeds in the center. Cut the beetroot also into matchsticks. In a large bowl, combine the cooked quinoa, zucchini, beetroot, tomato and fresh herbs. In a small bowl, whisk together the dressing ingredients and add to the quinoa.  Serve immediately or cover and keep in the fridge until ready to eat.  

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