Gluten Free Squash & Zucchini Quinoa Salad Recipe
Now that winter has gone, and we’ve emerged from hibernation and put our down jackets and wool sweaters away, it’s also time that we set aside the winter comfort foods. Instead of filling our tables with sweet potatoes and winter squashes, let’s lighten things up and welcome spring and all its amazing produce.
I’m a firm believer in eating as seasonally as possible, which is partly why I love spring so much. With all that variety, 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. It also keeps well for leftovers, so you can serve it over greens and enjoy it for lunch the next day.
- 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
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.
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