I frequently prepare this salad for potlucks or as a side dish for barbecues because it is so adaptable. You can substitute other vegetables if you choose. Additionally, I cooked it with sauteed mushrooms and tomatoes. You can either chill it for a few hours so the flavors can meld or eat it straight away while it’s still warm.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups vegetable broth
- 1 cup quinoa
- 3 small carrots, finely diced
- 2 tablespoons olive oil
- 2 small zucchini, diced
- salt to taste
- 3 scallions, sliced
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- ½ cucumber, diced
- 7 sprigs fresh dill, finely chopped
Instructions
- Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
- While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
- Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.
Reviews
Good for potluck involving vegans. Later added Feta Cheese to match the lemony dressing. Can try other veggies as well.
Everything in me screamed against making this recipe with it’s strange combination of flavours/ingredients, but I really wanted to make something with quinoa and zucchini in it and this was the only recipe I could find. At first taste, I was pleasantly surprised! It’s nice to switch up sides every once in a while so I may actually make it again
Loved this salad!