Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
204
kcal
Author
Wendy Polisi
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:
204
kcal
|
Carbohydrates:
14
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
16
mg
|
Sodium:
515
mg
|
Potassium:
353
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
375
IU
|
Vitamin C:
23.1
mg
|
Calcium:
116
mg
|
Iron:
1.3
mg