Best 4 Quinoa Salad With Zucchini Mint And Pistachios Recipes
Quinoa salad is a refreshing and flavorful dish that is perfect for summer gatherings or light lunches. This particular recipe combines the goodness of quinoa, zucchini, mint, and pistachios to create a delightful and nutritious salad. The quinoa provides a protein-packed base, while the zucchini adds a refreshing crunch. The mint brings a burst of freshness, and the pistachios add a touch of nutty flavor. The salad is dressed with a tangy lemon-tahini dressing that ties all the flavors together. Along with the quinoa salad recipe, the article also includes recipes for the lemon-tahini dressing and a variation of the salad using roasted sweet potatoes. These additional recipes provide options for customizing the salad to your liking, making it a versatile dish that can be enjoyed in different ways.
Here are our top 4 tried and tested recipes!
QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS
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 Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 10
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 SALAD
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams
QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES
Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.
Provided by ConnorsTasteBuds
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
- Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g
RED QUINOA WITH PISTACHIOS
Provided by Sara Dickerman
Categories Side High Fiber Pistachio Quinoa Healthy Low Cholesterol Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
- Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
- Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Tips:
- Prepare the Quinoa in Advance: Cooking quinoa ahead of time saves time and allows it to cool completely before assembling the salad.
- Choose Fresh and Flavorful Vegetables: Select firm and brightly colored zucchini, ripe cherry tomatoes, and crisp cucumber for optimal taste and texture.
- Toast the Pistachios: Toasting the pistachios enhances their flavor and adds a nutty crunch to the salad.
- Use High-Quality Olive Oil: Opt for extra virgin olive oil to provide a rich and fruity flavor to the dressing.
- Season to Taste: Adjust the salt, pepper, and lemon juice in the dressing to your preference.
- Make it a Meal: Add grilled chicken, tofu, or roasted vegetables to transform the salad into a complete and satisfying meal.
Conclusion:
This delightful quinoa salad showcases the vibrant flavors of fresh summer produce, complemented by toasted pistachios, a tangy lemon-herb dressing, and the refreshing aroma of mint. It's a versatile dish that can be enjoyed as a light lunch, a flavorful side dish, or a healthy on-the-go meal. With its colorful presentation and irresistible taste, this quinoa salad is sure to become a favorite for both vegetarians and meat lovers alike.
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