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
- 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
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.
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