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.

5 from 1 vote
Gluten Free Squash & Zucchini Quinoa Salad Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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.
Course: Side Dish
Cuisine: American
Servings: 2 Servings
Calories: 329 kcal
Author: Alyssa Rimmer
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the quinoa to the skillet and cook for another minute or so, until everything is warm.
  3. Whisk together the lemon juice, zest, dill, and red pepper flakes in a small bowl.
  4. 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.
  5. Serve warm or let cool in the fridge for 30 minutes.
Nutrition Facts
Gluten Free Squash & Zucchini Quinoa Salad Recipe
Amount Per Serving
Calories 329 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 2g 10%
Sodium 27mg 1%
Potassium 879mg 25%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Sugars 7g
Protein 9g 18%
Vitamin A 12.4%
Vitamin C 55.3%
Calcium 5.3%
Iron 17.6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alyssa Rimmer Dairy Free Gluten-Free Gluten-Free Recipes Healthy Magazine Quinoa Spring Squash Zucchini
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