Summer Squash + Zucchini Quinoa Salad with Toasted Pine Nuts
This recipe requires just 10 ingredients and comes together in less than 15 minutes!
Servings: 2 Servings
Calories: 320kcal
Ingredients
- 1 medium summer squash chopped (about 2 cups)
- 1 medium zucchini chopped (about 2 cups)
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fresh dill finely minced
- 1/2 teaspoon red pepper flakes optional
- Salt + pepper to taste
- 1/4 cup toasted pine nuts
Instructions
- 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.
- Add 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 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.
- Serve warm or cool in the fridge for 30 minutes.
Video
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Sodium: 162mg | Potassium: 772mg | Fiber: 5g | Sugar: 6g | Vitamin A: 390IU | Vitamin C: 38.4mg | Calcium: 46mg | Iron: 3mg