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Quinoa Salad with Zucchini and Tomatoes
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5 from 3 votes

Quinoa Salad with Zucchini and Tomatoes

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.
Servings: 5 people


  • 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


  • 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


  • 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.