This Quinoa Salad with Zucchini and Tomatoes is a light, refreshing, and satisfying meal that is packed with fresh ingredients and hearty quinoa. It makes a great meal or side dish when you’re looking for something simple yet totally delicious.
This blog post is sponsored by Sprouts Farmers Market.
As Earth Day is almost here later in April, you may be thinking about how you can help Mother Earth both in and out of the kitchen. It’s also a great time to take advantage of the wonderful seasonal produce that abounds in Spring, and getting outdoors to enjoy the best of nature and fresh air.
This Quinoa Salad with Zucchini and Tomatoes is such a great way to celebrate, with its vibrant, fresh organic ingredients. The simple ingredients shine, with fresh herbs and a super flavorful vinaigrette. I love that this dish is also perfect for taking outside for a springtime picnic or al fresco dinner.
Sprouts Farmers Market has all the fresh, organic produce and plant-based staples you need to make this yummy quinoa salad. The base of the salad is this beautiful white organic quinoa, from the Sprouts Bulk Department. If you’re looking to enhance your use of organic products, Sprouts has you covered!
Plus, speaking of taking care of our beautiful planet, I love how the large variety of products at Sprouts gives you so many awesome choices to help you support the environment from your kitchen! Plus, Sprouts’ focus on their environmental impact and their efforts to mitigate food waste through multiple programs makes me feel great about shopping there. You can read more about this on their website!
I would be totally remiss if not to also mention the awesome array of other goodies in the Bulk Department, from a wide variety of nuts to dried fruits, snacks and grains, granola and baking items…there is something yummy for everyone to find!
How This Dish Comes Together + Tips and Suggestions
Cooking the quinoa: I like to cook the quinoa in a medium-sized saucepan. You can cook according to the package directions, and then lay out the quinoa on a baking tray to cool it somewhat, before mixing everything together.
Meanwhile, while the quinoa is doing its thing, you’ll cut the zucchini and cook it in a large pan with a bit of oil. I like to cook the zucchini until it’s tender, but not mushy. The method is to spread the zucchini out as best you can along the bottom of the pan to cook as evenly as possible. Then after a few minutes, flip. Some browning will be good here.
While the zucchini is cooking, this is the time to finely chop the dill and slice the tomatoes. Your tomatoes may be of varying size, so you can quarter the larger ones and halve the smaller ones. Also, finely chop the red onion.
During this slicing and dicing, your zucchini may finish up, so you can transfer it to a mixing bowl. You don’t want to overcook the zucchini for this recipe.
Whisk together the dressing ingredients in a bowl.
Now, you’re ready to put it all together! You can add the various components into the mixing bowl, and add most of the dressing. Stir through gently.
Other Delicious and Simple Recipes
Peanut Ginger Noodles with Broccoli
Cannellini Bean Spaghetti with Brussel Sprouts and Tomatoes
Vegan Stir Fry Noodles with Crispy Tofu
If you try this Quinoa Salad with Zucchini and Tomatoes, please let me know! I’d love to see your dish! You can comment here and tag me on Instagram @janetsmunchmeals.
Quinoa Salad with Zucchini and Tomatoes
Ingredients
- 1 ¼ cup uncooked white organic quinoa
- 1 large zucchini
- 1 tsp. olive oil
- 3 tbsp. fresh dill
- 1 pint cherry or grape tomatoes
- 2 tbsp. finely chopped red onion
- 2 to 3 tbsp. dried chives to taste
- ½ cup green olives
- 1 15 oz. can chickpeas drained and rinsed
Dressing
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tsp. kosher salt
- ¾ tsp. black pepper
- 1 ½ tbsp. dijon mustard
- Juice of ½ lemon
- 2 tbsp. agave nectar
Instructions
- Cook 1 ¼ cups organic white quinoa according to package directions, then spread the quinoa out on a baking tray to cool for 5 minutes.
- While the quinoa is cooking, preheat a large pan over medium heat. Slice the 1 large zucchini lengthwise, then make crosswise slices around ¾ cm thick. Add the zucchini to the pan, along with the 1 tsp. olive oil. Cook for 4 to 6 minutes, flipping periodically, until tender but not mushy. You want some browning.
- Meanwhile, finely chop the 3 tbsp. fresh dill and the 2 tbsp. red onions, and halve or quarter the pint of tomatoes. Whisk together the Dressing ingredients in a bowl: ½ cup olive oil, ¼ cup white wine vinegar, 1 tsp. kosher salt, ½ tsp. pepper, 1 ½ tbsp. dijon mustard, juice of ½ lemon, and 2 tbsp. agave nectar).
- In a large mixing bowl, combine all ingredients including the cooking quinoa and zucchini, chopped dill, sliced tomatoes, chopped red onion, 1 15 oz. can chickpeas (drained and rinsed), 2 to 3 tbsp. dried chives to taste, and the ½ cup green olives. Add most of the dressing, gently mix, and taste for seasoning. Add more dressing just prior to serving, if desired.