Simplest Quinoa & Fresh Zucchini Salad

August 1, 2013

OneHungryMama Quinoa Zucchini Salad

First a Zucchini Panzanella Salad. Now this simple quinoa and zucchini side. Two zucchini recipes in one week.

I told you: it’s officially the “what the hell do I with all this zucchini” time of summer.

While sharing my Zucchini Panzanella Salad, I also mentioned that I’ve taken to using a vegetable peeler to zip thin wisps of fresh, raw zucchini. In this heat, I’m all about skipping the stove whenever possible and, like a mandoline, a good vegetable peeler will cut raw zucchini thin enough that you don’t have to cook it.

In this case, I tossed the zucchini ribbons with still-warm quinoa. The ambient heat softens the zucchini just a touch, completely eliminating that slimy film that afflicts raw zucchini. Then, the only thing left to do is toss this with a little olive oil, lemon juice, fresh basil and salt.

Once you cook the quinoa—which takes about 25 minutes, mostly unattended—this super nutritious side comes together in 5 minutes. If you have cooked quinoa in your freezer (you should!), then this will come together even faster.

We love fast.

I don’t have a recipe for this, but don’t fret. It’s too easy for you to stress.

  • Make some quinoa according to the package instructions.
  • While it’s cooking, run a vegetable peeler down a large, washed and trimmed zucchini (in the same manner as directed to make these zucchini noodles). Repeat, rotating all around the zucchini, until you get to a point where it’s all seeds, then stop. Cut the zucchini ribbons in quarters.
  • Once the quinoa has cooked, turn it out into a large serving bowl and, while still warm, toss in the zucchini.
  • Chop 8-10 leaves of fresh, washed basil and add to the quinoa and zucchini.
  • Drizzle with olive oil, salt and lemon juice, all to taste. Don’t be intimated by this. I seriously want you to add a little bit and taste, then add a little bit more and taste again. Keep doing this until it tastes delicious to you.

That’s all this takes.

(And you can share it with kids 6+ months!)

What are some super quick and easy ways that you’re using zucchini this summer? Give a shout!

2 Responses

  1. Jill says:

    Thank you so much for this recipe!!!

    I didn’t have a lemon in the house, so I used a lime. This got me going down a thai flavour path. Then I added some left over spiralized beets and fresh cilantro to the salad. It was an awesome pop of colour and flavour.
    Thanks so much for the jumping off point!

    Jill

  2. One Hungry Mama says:

    My pleasure! And I love what you made of this recipe—I’m going to give something similar a try. Thanks for sharing, Jill!!

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