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Quinoa Salad with Zucchini, Mint, and Pistachios

  • Prep:
  • Total Time:
  • Servings: 4
Quinoa Salad with Zucchini, Mint, and Pistachios

Photography: Ryan Liebe

Source: Martha Stewart Living, September 2013


  • 1 cup quinoa, rinsed well
  • 1 1/2 cups water
  • Coarse salt and freshly ground pepper
  • 2 tablespoons 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 tablespoons) of 1 lemon
  • 1/2 cup packed fresh mint leaves, chopped, plus more for garnish


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

  2. Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, 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.

  3. Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

Reviews (3)

  • Christina Orso 21 Jan, 2015

    Great recipe. Very light, summery salad but filling. I omitted the scallions (texture preference) and added feta cheese.

  • HeavnerVogel1B82H 8 Jan, 2014

    Easy recipe in only 3 steps. Perfect!
    Myriad Antinuisibles

  • aagroner 11 Dec, 2013

    Excellent Salad, which is very tasty and healthy as well. Wonderful idea. Because my husband
    has some heart problems, I avoided the salt and used more pepper. Also used a bit more garlic to compensate
    for the taste. Excellent recipe! Janice

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