Zucchini and Quinoa Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A light and refreshing vegetarian salad featuring roasted zucchini and fluffy quinoa, tossed in a tangy lemon-tahini dressing. This Mediterranean salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs quinoa, water, and medium zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 medium zucchini
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 garlic clove, minced
• 2 tbsp warm water
• 2 tbsp chopped fresh parsley
• 2 tbsp toasted pine nuts

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
2. Step 2: Preheat oven to 425°F. Slice 2 medium zucchinis into 1/2-inch thick half-moons. Toss zucchini slices with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 15 minutes until tender and edges begin to caramelize.
3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, and 2 tbsp warm water until smooth and creamy. If too thick, add more water by 1 tsp increments.
4. Step 4: In a large bowl, combine the cooked quinoa and roasted zucchini. Drizzle the lemon-tahini dressing over the salad and toss gently to coat.
5. Step 5: Sprinkle 2 tbsp chopped fresh parsley and 2 tbsp toasted pine nuts over the salad before serving for a fresh, nutty finish.