This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.


Recipe Summary

25 mins
20 mins
45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.

  • While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.

  • Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

Nutrition Facts

219 calories; protein 5.4g 11% DV; carbohydrates 25.8g 8% DV; fat 11.1g 17% DV; cholesterolmg; sodium 229.7mg 9% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
Loved this salad! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Loved this salad! Read More
Rating: 4 stars
Everything in me screamed against making this recipe with it's strange combination of flavours/ingredients, but I really wanted to make something with quinoa and zucchini in it and this was the only recipe I could find. At first taste, I was pleasantly surprised! It's nice to switch up sides every once in a while so I may actually make it again Read More