Go Back
In recent years, quinoa salads have surged in popularity as a healthy meal option, thanks to their versatile nature and impressive nutritional profile. These salads not only satisfy the palate but also offer a plethora of health benefits, making them a favored choice among health-conscious individuals. Among the myriad of quinoa salad recipes, the Refreshing Cold Quinoa Zucchini Salad stands out as a perfect dish for warm weather, casual gatherings, or even meal prep for busy weekdays. This vibrant salad combines the nutty flavor of quinoa with the crispness of fresh vegetables, creating a refreshing and nourishing meal that can be enjoyed any time of the year.

Cold Quinoa Zucchini Salad

Discover the vibrant and nutritious Refreshing Cold Quinoa Zucchini Salad, perfect for warm weather meals or casual gatherings. This delightful dish combines protein-packed quinoa with crisp zucchini, cherry tomatoes, cucumber, red onion, and feta cheese, all tossed in a light lemon-olive oil dressing. Not only is it visually appealing, but it also offers numerous health benefits, making it a favorite for meal prep or a quick, satisfying lunch. Enjoy a burst of flavor with every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed and drained

2 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

½ cup feta cheese, crumbled

¼ cup fresh basil leaves, chopped

¼ cup olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Optional: ¼ cup pine nuts or sunflower seeds for crunch

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water has absorbed. Remove from heat and let it cool completely.

    Prepare the Zucchini: While the quinoa is cooling, heat a non-stick skillet over medium heat. Add the sliced zucchinis and sauté for about 3-4 minutes until they're slightly tender but still crisp. Set aside to cool.

      Mix the Salad Components: In a large mixing bowl, combine the cooled quinoa, sautéed zucchini, cherry tomatoes, cucumber, red onion, and feta cheese. Gently toss to combine.

        Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Adjust the seasoning to taste.

          Combine Salad and Dressing: Pour the dressing over the salad mixture and toss to coat evenly. If desired, add the optional pine nuts or sunflower seeds for an added crunch.

            Chill and Serve: For best results, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh basil leaves.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (including chilling) | 4 servings