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