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Close up square photo of a bowl of zucchini quinoa salad.
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Zucchini Quinoa Salad

This Zucchini Feta Quinoa Salad with Lemon Dill Dressing is a fun and delicious way to enjoy spiralized zucchini! A great side dish or vegetarian lunch.
Course Salad
Cuisine American, Gluten Free, Healthy
Diet Gluten Free, Vegetarian
Keyword quinoa salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 204kcal

Ingredients

  • 1 ½ cups cooked quinoa
  • 1 lb zucchini cut into strips with a vegetable peeler
  • 1 cup cherry tomatoes halved
  • 4 ounces feta or nut cheese
  • Lemon Dill Dressing
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh dill or 1 drop dill essential oil
  • ¾ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper

Instructions

  • In a medium bowl combine quinoa, zucchini and cherry tomatoes.
  • In a glass jar or blender combine lemon juice, olive oil, crushed pepper flakes dill or dill oil, salt and pepper.
  • Process or shake until emulsified.
  • Toss salad with desired amount of dressing. Top with feta and serve.

Notes

Servings 4, Calories 296, Fat 20.3g, Carbohydrates 22g, Protein 9.2g, Cholesterol 25mg, Sodium 691mg, Potassium 483mg, Fiber 3.5g, Sugars 5.0g

Nutrition

Calories: 204kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 515mg | Potassium: 353mg | Fiber: 2g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 23.1mg | Calcium: 116mg | Iron: 1.3mg