Description
Discover a delicious and healthy Quinoa Zucchini Salad recipe that’s perfect for a light summer meal. Learn how to make this refreshing dish today!
Ingredients
- 2 zucchini split and cut into 3cm (11/2in) half-moons
- 150 g (2/3 cup) quinoa thoroughly rinsed
- 30 g (1/4 cup) pine nuts
- 1 tbsp (15 ml) cornstarch/cornflour
- 100 g (3 1/2 oz) lettuce like little gem or romaine
- 30 g (2 tbsp) dairy-free cheese crumbled
- 20 g (2 tbsp) dried cranberries
- 1/2 red onion thinly sliced
- 1 tbsp (15 ml) flat-leaf parsley finely chopped
- 2 tsp (10 ml) fresh oregano finely chopped
- 1 tsp (5 ml) fresh thyme finely chopped
- 60 ml (1/4 cup) citrus vinaigrette such as maple lemon or grapefruit
Instructions
- Set your oven to 200°C/400°F. Place the zucchini pieces in a colander or fine mesh sieve over a large bowl, sprinkle them with 1½ teaspoons of salt, and mix well. Let them sit at room temperature for at least an hour.
- In the meantime, put the quinoa in a small pot and cover it with 200ml (⅔ cup) of cold water. Cover the pot and place it on high heat. Once it starts boiling, lower the heat to medium-low and let it simmer for 10 minutes. Turn off the heat and let it sit covered for another 10 minutes.
- While the quinoa is cooking, spread the pine nuts on a rimmed baking tray and place them in the oven. Toast for 3-5 minutes until they are golden and aromatic. Set aside.
- Pour 1 tablespoon of olive oil over the cooked quinoa, add a generous pinch of salt, and some black pepper. Use a fork to fluff it, then spread it on a baking sheet lined with parchment paper. Bake in the oven until it becomes lightly golden and crisp, around 10 minutes.
- Turn up the oven’s temperature to 230°C/450°F. Rinse the zucchini thoroughly and pat them dry with paper towels. Put them in a large bowl, drizzle with 1 tablespoon of olive oil, add the cornstarch, and season with salt and pepper.
- Arrange the zucchini on a baking sheet lined with parchment paper and roast in the oven until they are just tender and start to char, about 10 minutes. Take them out of the oven and let them cool to room temperature.
- In a large salad bowl, combine the lettuce, dairy-free cheese, dried cranberries, red onion, parsley, oregano, thyme, toasted quinoa, and pine nuts.
- Once the zucchini has cooled, add it to the salad bowl and pour the citrus vinaigrette over the top. Toss everything together until it’s well mixed and serve immediately.
Notes
- Thoroughly rinse the quinoa before cooking to remove bitterness.
- Toasting pine nuts enhances flavor and adds crunch to the salad.
- Pat zucchini dry before roasting for crispy, charred results.
