When a heavy meal doesn’t strike your fancy, opt for a light, nutrient-dense veggie dish instead. This recipe combines low-calorie vegetables and herbs such as zucchini, green pepper, green onion and parsley, with protein-rich quinoa and almonds, which provide healthy fat. The best part about this vegan recipe is that it can be easily modified. Not a fan of all the green? No problem! Swap red onion for green onion, or just add summer squash, carrots or freshly diced tomatoes. And if you have leftovers, combine this quinoa salad with fresh greens and pack a salad in a jar for lunch the next day!
Herbed Zucchini-Almond Quinoa Salad
2 cups Vitacost quinoa
2.5 cups zucchini, finely diced
1 cup green pepper, finely diced
1/2 cup green onion, sliced
1/2 cup fresh parsley, chopped
2/3 cup roasted almonds, chopped
8 Tbsp. extra virgin olive oil
3 Tbsp. lemon juice
1 tsp. kosher salt
1/2 tsp. crushed red pepper
1/2 tsp. black pepper
- Cook quinoa according to package instructions.
- In skillet, sauté zucchini and green pepper in 4 Tbsp. olive oil until tender; about 3 minutes. Season with salt and pepper then let cool to room temperature.
- In mixing bowl, combine remaining olive oil, lemon juice and red pepper flakes; fluff quinoa and pour mixture on top.
- Stir in veggies and add parsley, green onion and almonds. Add more salt and pepper if desired.
If you’re hungry for more, download our vegan recipe book.