Roasted Zucchini and Quinoa Salad
Roasted Zucchini and Quinoa Salad

Photo Credit

Candice Kumai

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 30 minutes
  • Prep: 10 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 232
  • 205mg Sodium
  • 27g Carbs
  • 4g Fiber
  • 18g Fat
  • 3g Saturated Fat
  • 4g Sugars
  • 6g Protein
  • 50mg Calcium
  • 2mg Iron

Whip up a clean, green superfood salad on any weeknight for a satisfying meal that clocks in under 250 calories. It's a great way to put your leftover quinoa to good use.


  • 2 zucchini or yellow squash, cut into 1/2-inch cubes
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cups wild arugula
  • 2 cups cooked quinoa, cooled
  • 1 clove garlic, minced
  • 3 tablespoons balsamic vinegar, divided
  • 1/4 cup sun-dried tomatoes packed in olive oil, finely chopped
  • 2 tablespoons chèvre (goat cheese)
  • 1/4 teaspoon sea salt
  • 1 teaspoon finely grated lemon zest



1. Preheat oven to 350 degrees. Place zucchini on a rimmed baking sheet and toss with 1 tablespoon olive oil. Bake until fork-tender, about 15 to 20 minutes. Set aside until cool.
2. Place arugula, quinoa, and garlic in a large bowl. Drizzle with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar, and toss to combine. Add zucchini and sun-dried tomatoes, and toss gently to incorporate. Divide salad among 4 plates. Top each with 1/2 tablespoon crumbled chèvre, and drizzle with remaining olive oil and balsamic vinegar. Finish with a sprinkle of sea salt and lemon zest.

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