Original Post: https://www.evolvingtable.com/summer-vegetable-quinoa-salad/
Summer Quinoa Salad with Lemon Vinaigrette
This Summer Quinoa Salad is what all your warm weather days have been looking for! It's packed with tender roasted summer squash and zucchini then tossed in a vibrant lemon basil vinaigrette. It’s fresh, super easy to throw together, and perfect for all your summer lunches, potlucks, and picnics!
Servings: 6 servings
Ingredients
For the Quinoa:
- 1 ¼ cups quinoa rinsed and drained
- 2 cups water
- 1 tablespoon salted butter
- ½ teaspoon salt
For the Roasted Vegetables:
- 1 medium zucchini cut into 1-inch pieces
- 1 yellow squash cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Lemon Basil Vinaigrette:
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons lemon juice from 1 lemon
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 garlic clove finely minced
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ cup olive oil
For the Salad:
- 1 pint cherry tomatoes halved
- 3 cups arugula
- ¼ cup diced red onion
- ½ cup toasted pine nuts
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine the quinoa, water, butter, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork. Set aside to cool.1 ¼ cups quinoa, 2 cups water, 1 tablespoon salted butter, ½ teaspoon salt
- Roast the Vegetables: Preheat the oven to 400°F.
- Toss the zucchini and yellow squash with olive oil, Italian seasoning, salt, and black pepper until well coated. Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-22 minutes, or until tender and lightly golden. Let cool slightly.1 medium zucchini, 1 yellow squash, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon black pepper, ½ teaspoon salt
- Make the Lemon Basil Vinaigrette: In a food processor, combine the basil, lemon juice, white wine vinegar, honey, garlic, lemon zest, and salt. Pulse 20 times, or until the basil is finely chopped. Slowly add the olive oil and blend until the vinaigrette is smooth and well incorporated.1 cup loosely packed fresh basil leaves, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 tablespoons honey, 1 garlic clove, 1 teaspoon lemon zest, ½ teaspoon salt, ½ cup olive oil
- Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted zucchini and squash, cherry tomatoes, arugula, and red onion. Drizzle with the Lemon Basil Vinaigrette and toss gently until everything is evenly coated.1 pint cherry tomatoes, 3 cups arugula, ¼ cup diced red onion
- Top with toasted pine nuts and an extra squeeze of lemon juice, if desired. Serve immediately or chill in the refrigerator for 30 minutes to enjoy cold.½ cup toasted pine nuts, Salt and pepper
Notes
- Make-Ahead: Cook the quinoa and roast the vegetables up to 2 days in advance. Store separately in airtight containers in the fridge.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. (If possible, leave the arugula out and mix in just before serving.)
- Add-Ins: Crumbled feta or goat cheese adds a tangy, creamy element. You can also add chickpeas or grilled chicken for extra protein.
Nutrition
Calories: 386kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Sodium: 339mg | Potassium: 404mg | Fiber: 4g | Sugar: 11g | Vitamin A: 915IU | Vitamin C: 41.5mg | Calcium: 32mg | Iron: 2.4mg
