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Quinoa Salad with Summer Squash & Currants

This delicious quinoa salad is full of fresh organic veggies from our CSA, is lightly sweetened with red currants, and is tossed in a summery lemon dill dressing. It is a perfect lunch, side dish {accompanied by a delicious piece of salmon} or served as your main entree.
Course Appetizer, Salad
Cuisine American
Keyword currants, summer salad, summer squash
Prep Time 5 minutes
Cook Time 10 minutes
Rest 15 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 251kcal
Author Queen of Quinoa


  • 1 medium zucchini julienned
  • 1 medium squash julienned
  • 1 cup quinoa
  • 1 lemon zest and juice
  • 1 bunch dill finely chopped
  • 1 garlic clove finely minced
  • 1 bunch green onions
  • 3 hard boiled eggs roughly chopped
  • 1/4 cup red currants
  • 1/4 cup brown flax seeds
  • Salt and pepper to taste
  • Red pepper flakes optional


  • Bring 1 cup quinoa and 2 cups water to boil in a small sauce pan. Cover and reduce to a simmer for 8 - 10 minutes.
  • Remove the quinoa from the heat and keep covered for 5 minutes. Lightly fluff with a fork and transfer to a mixing bowl, allowing it to cool for another 10 minutes.
  • Add the zucchini, summer squash and green onions to the quinoa and mix well until combined.
  • Whisk together the lemon zest, juice, dill, garlic, salt and pepper and toss with the quinoa.
  • Add the eggs, currants and flaxseeds and fold into the quinoa salad.
  • Top with red pepper (if you like added heat).
  • Enjoy!


gluten-free | diary-free | sugar-free | nut-free | soy-free
adapted from 101 Cookbooks


Calories: 251kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 91mg | Potassium: 810mg | Fiber: 7g | Sugar: 4g | Vitamin A: 13515IU | Vitamin C: 44.2mg | Calcium: 114mg | Iron: 3.2mg