Zucchini Ribbon, Quinoa, And Pesto Salad
This vibrant zucchini and quinoa salad is a delightful mix of textures and flavors. Fresh zucchini ribbons mingle with nutty quinoa, all coated in a fragrant homemade pesto bursting with basil, garlic, and Parmesan. Lightly toasted pine nuts add a satisfying crunch to each bite. Whether packed for a picnic or enjoyed straight away, this dish is sure to be a refreshing addition to your mealtime lineup.
— Constant Cookbook
Ingredients
- 1 large zucchini
- ½ cup cooked quinoa
- 2 cups packed basil leaves
- 2 clove garlic
- ¼ cup raw pine nuts
- ⅓ cup Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
- Using a vegetable peeler, peel zucchini into ribbons or, make zucchini noodles with a julienne or spiral peeler . Combine quinoa and zucchini in a bowl.
- In a dry skillet, lightly toast pine nuts. Set aside and let cool slightly. In a food processor, pulse garlic. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil lemon juice, or water as needed to thin consistency.
- Toss pesto with zucchini and lentils. Pack away for a picnic or eat right away.
Prep Time
PT5M
Yield
3-4
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