Best 3 Quinoa Salad With Zucchini Mint And Pistachios Recipes

Quinoa salad with zucchini, mint, and pistachios is a refreshing and flavorful vegetarian meal that is perfect for a light lunch or dinner. This vibrant salad combines the nutty flavor of quinoa with the crisp and refreshing taste of zucchini, mint, and pistachios. It is a great way to enjoy the bounty of summer vegetables and is sure to be a hit at your next potluck or barbecue.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS

Quinoa Salad with Zucchini, Mint, and Pistachios image

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.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed well
1 1/2 cups water
Kosher 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

Steps:

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.

QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES

Quinoa Salad with Mint, Almonds and Cranberries image

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Provided by ConnorsTasteBuds

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups chicken broth
1 cup quinoa
3 tablespoons olive oil
½ cup coarsely chopped mint leaves
½ cup dry-roasted almonds, unsalted
½ cup dried cranberries
1 cup coarsely chopped kale
½ cup sliced carrots
½ cup sliced celery
1 scallion, thinly sliced
18 grape tomatoes, halved
1 lemon, juiced
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g

RED QUINOA WITH PISTACHIOS

Red Quinoa with Pistachios image

Provided by Sara Dickerman

Categories Side High Fiber Pistachio Quinoa Healthy Low Cholesterol Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 cups low-sodium chicken broth or water
1/4 cup unsalted, shelled raw pistachios, chopped
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint

Steps:

Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

Tips:

Use fresh ingredients. Fresh zucchini, mint, and pistachios will give your salad the best flavor.
Cook the quinoa properly. Quinoa should be cooked until it is tender but still has a little bite to it. If you overcook it, it will become mushy.
Let the salad cool before serving. This will help the flavors to meld together.
Season the salad to taste. Add salt, pepper, and lemon juice until the salad is to your liking.
Serve the salad with a variety of toppings. Some popular options include crumbled feta cheese, chopped walnuts, or sliced avocado.

Conclusion:

This quinoa salad is a healthy and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful salad, give this quinoa salad a try. You won't be disappointed!