Zucchini and Quinoa Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and refreshing vegetarian salad featuring roasted zucchini and fluffy quinoa, tossed in a tangy lemon-tahini dressing. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 35 minutes blends quinoa, water, medium zucchini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Zucchini and Quinoa Salad with Lemon-Tahini Dressing take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Zucchini and Quinoa Salad with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Zucchini and Quinoa Salad with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Quinoa Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Zucchini and Quinoa Salad with Lemon-Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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