Gluten Free Squash & Zucchini Quinoa Salad Recipe
I’m going to show you how to use the abundance of fresh produce in this gluten free squash & zucchini quinoa salad recipe. It’s quick to make, packed with flavor, and makes the perfect light dish.
Servings: 2 Servings
Calories: 329kcal
Ingredients
- 2 cups chopped yellow summer squash about 1 medium
- 2 cups chopped zucchini about 1 medium
- 1 tablespoon extra-virgin olive oil
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- 1 cup cooked quinoa
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fresh dill finely minced
- ½ teaspoon red pepper flakes optional
- ¼ cup toasted pine nuts
Instructions
- In a large skillet over medium heat, sauté the squash and zucchini in the olive oil until almost tender, about 3-4 minutes. Season with salt and pepper.
- Add the quinoa to the skillet and cook for another minute or so, until everything is warm.
- Whisk together the lemon juice, zest, dill, and red pepper flakes in a small bowl.
- Either transfer the squash/quinoa 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.
- Serve warm or let cool in the fridge for 30 minutes.
Nutrition
Calories: 329kcal | Carbohydrates: 30g | Protein: 9g | Fat: 21g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 879mg | Fiber: 5g | Sugar: 7g | Vitamin A: 620IU | Vitamin C: 45.6mg | Calcium: 53mg | Iron: 3.2mg