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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (6)

167 Ratings
  • 5 star values: 26
  • 4 star values: 62
  • 3 star values: 51
  • 2 star values: 20
  • 1 star values: 8
Rating: 2 stars
You need to add nutritional values to your recipes. And perhaps use less salt for those of us on a low sodium diet. Sounds good, but I'd need to know the sodium values before I could make it for me and my hubby.
Rating: Unrated
Rating: Unrated
This was simple and delicious. I made this as a side for roast leg of lamb with lemon, garlic and rosemary, and it was perfect. I added eggplant and cherry tomatoes. The lemon juice and zest with the mint really spice up the quinoa, which is otherwise dull when just served alone. Great recipe.
Rating: Unrated
Great recipe. Very light, summery salad but filling. I omitted the scallions (texture preference) and added feta cheese.
Rating: Unrated
Easy recipe in only 3 steps. Perfect! Myriad Antinuisibles
Rating: Unrated
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