Food & Cooking Recipes Salad Recipes Quinoa Salad with Zucchini, Mint, and Pistachios 3.5 (167) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint. Ingredients 1 cup quinoa, rinsed well 1 ½ cups water Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium zucchini, thinly sliced (about 2 ½ cups) 1 clove garlic, thinly sliced 3 scallions, thinly sliced (about ½ cup) ¼ cup roasted salted pistachios, chopped Zest and juice (about 3 tablespoons) of 1 lemon ½ cup packed fresh mint leaves, chopped, plus more for garnish Directions 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. 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. Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately. Ryan Liebe Rate it Print