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Quinoa Salad with Zucchini, Mint & Pistachios




1 cup quinoa, rinsed well


1 1/2 cups of water


Coarse salt and freshly ground pepper


2 TBSP. extra-virgin olive oil


1 medium zucchini, thinly sliced (about 2 1/2 cups)


1 clove garlic, thinly sliced


3 scallions, thinly sliced (about 1/2 cup)


1/4 cup roasted salted pistachios, chopped


Zest and juice (about 3 Tbsp.) of 1 lemon


1/2 cup packed fresh mint leaves chopped




Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.


Heat oil in a large skillet over medium-high. Add zucchini, cook, stirring occassionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.


Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper. Enjoy!

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