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    Home » Salad Recipes

    Zucchini Quinoa Salad with Feta

    5 from 3 votes
    Posted July 20, 2022 by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    This Zucchini Quinoa Salad is just what you need for a light but filling summertime salad!  With a punchy lemon dill dressing, this salad is full of flavor and refreshing.  It is the perfect light lunch or dinner!

    Photo of a zucchini quinoa salad in a white bowl with a fork sitting on a black backround.

    This zucchini quinoa salad is a healthy and flavorful dish that works just as well for lunch as it does for a summer picnic or potluck.

    Hearty quinoa and feta make this salad filling, while zucchini and tomatoes keep things light and bright, bringing the best flavors of summer.

    This lemon dill quinoa salad is a fun way to mix up your salad game and one you will turn to again and again. 

    Ingredients for Making Zucchini Dill Quinoa Salad

    • Cooked quinoa: for this recipe, you can use red, black, or white quinoa.  I like to cook my quinoa in vegetable broth for extra flavor. Read about how to cook quinoa on the stovetop, rice cooker, or in your Instant Pot.
    • Zucchini: You can use a vegetable peeler to create thin zucchini strips. You can also use a spiralizer if you have one.
    • Cherry tomatoes: I like to halve my cherry tomatoes, but you can also dice them if you prefer.
    • Feta or nut cheese: I love the taste of feta cheese in this salad, but you can use any type of cheese you like.
    • Lemon juice: Fresh lemon juice is best for this recipe, but you can also use bottled lemon juice.
    • Dill: Fresh dill is best, but you can also use dried dill.
    • Salt and pepper: to taste.

    Tips & Tricks 

    • To make prepping this salad easier, cook the quinoa in advance and store it in the fridge until you're ready to use it.
    • I like adding a bit of crumbled feta cheese on top of my salad before serving, but you can also use shredded cheese or any other type of cheese you like.
    • This salad is best served cold or at room temperature.

    Serving Suggestions

    This zucchini quinoa salad is a great side dish, but it can also be served as a main course.

    Here are some ideas for how to serve it:

    • Serve the salad with tempeh, grilled chicken, or fish.
    • Top the salad with avocado or hard-boiled eggs.
    • Add roasted vegetables to the salad for extra flavor and nutrition.
    • Enjoy the salad on its own as a light meal or snack.

    No matter how you enjoy it, I hope you love this quinoa salad with zucchini as much as I do!

    Frequently Asked Questions 

    Can I make this salad ahead of time?


    Yes, you can make this salad ahead of time. I recommend storing the cooked quinoa and shredded vegetables in separate containers in the fridge.

    When you're ready to eat, simply combine everything in a bowl and mix with the lemon dill dressing.

    What is the best way to cook quinoa? 


    There are many ways to cook quinoa, but I prefer to cook it in vegetable broth for extra flavor. You can also cook it in water or another type of broth.  

    You can read about how to cook quinoa on the stovetop, rice cooker, or Instant Pot.

    How do I shave zucchini?


    I recommend using a vegetable peeler to create thin strips of zucchini. You can also use a spiralizer if you prefer.

    Can I make this salad vegan?


    You can make this salad vegan by leaving out the cheese or using a vegan cheese alternative. You can add extra vegetables, such as roasted peppers or grilled corn.

    Storage 

    This salad will last in the fridge for 3-4 days.

     I recommend storing the cooked quinoa, shredded vegetables, and salad dressing in separate containers in the fridge. When ready to eat, combine everything in a bowl and mix. 

    How to Make Zucchini Quinoa Salad

    First, start by cooking the quinoa according to the package instructions. I like to cook my quinoa in vegetable broth for extra flavor.

    While the quinoa is cooking, use a vegetable peeler to create thin zucchini strips. You can also use a spiralizer if you prefer.

    Once the quinoa is cooked, add it to a large bowl along with the zucchini and cherry tomatoes.

    In a small bowl or glass jar, combine lemon juice, olive oil, crushed pepper flakes, dill or dill oil, salt, and pepper. Process or shake until emulsified.

    Toss salad with the desired amount of dressing. Top with feta and serve.

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    Close up square photo of a bowl of zucchini quinoa salad.
    Print Recipe
    5 from 3 votes

    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.
    Prep Time20 mins
    Total Time20 mins
    Course: Salad
    Cuisine: American, Gluten Free, Healthy
    Diet: Gluten Free, Vegetarian
    Keyword: quinoa salad
    Servings: 6
    Calories: 204kcal
    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: 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

    If You Like This Zucchini Quinoa Salad You May Also Like:

    • Zucchini Fritters Recipe
    • Asian Chicken Salad
    • Sweet Potato Pomegranate Salad

    Filed Under:

    Gluten Free RecipesQuinoa RecipesSalad Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Rivki soloff

      October 07, 2017 at 6:13 pm

      I have a question with the zuchinni feta quinoa salad w lemon dill dressing do you need to cook the zuchini for the salad? Just wondering as I want to make it for a party.

      Reply
      • Wendy Polisi

        November 28, 2017 at 7:19 pm

        No, you don't need to cook it!

        Reply
    2. Billy

      November 28, 2017 at 7:17 pm

      5 stars
      This looks great! I really want to find and try more recipes that include dill. It is one of my favorite herbs and adds great flavor to any dish. I've only really ever had dill with dill pickles but its great to include in normal meals. Thanks for sharing!

      Reply
      • Wendy Polisi

        November 28, 2017 at 7:19 pm

        Thanks so much! I am right there with you. I love it but don't use it often enough.

        Reply
    3. Shannon Graham

      December 16, 2017 at 11:34 pm

      5 stars
      Lemon dill dressing...wow, sounds delicious!

      Reply
    4. Lisa

      July 08, 2018 at 2:21 pm

      5 stars
      I made this yesterday. Wow, it is really delicious. I almost ate all of it at once! A great, flavorful combination and the lemon fill dressing is very fresh and light. I really loved this! Thanks so much for your recipe. It's a keeper!! 🙂

      Reply
      • Wendy Polisi

        July 09, 2018 at 12:01 pm

        YAY! So glad that you enjoyed it.

        Reply

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