Put this delicious pesto zucchini quinoa salad recipe on your meal-prep menu for the week! It’s vegan, gluten free, and so easy to make.
Pesto is one of those foods that I could eat every day. It’s such a versatile sauce. I love it on pizza, pasta, toast, and even with eggs! This homemade vegan pesto pairs perfectly with the zucchini, sun dried tomatoes, and quinoa in this recipe.
How to make vegan pesto
This pesto is totally plant-based, but still packs that classic cheesy flavor thanks to nutritional yeast! Nutritional yeast is a food product sold in flakes or powder. It is a great source of plant-based protein, vitamins, and minerals, including vitamin B12. It has a cheesy, umami flavor that is great to flavor vegan recipes.
Add lemon juice, garlic, basil, arugula, salt, pine nuts, olive oil, cold water, and nutritional yeast to a food processor or high speed blender.
Blend until well combined, but still a little chunky for texture.
Stop to scrape down the sides during blending. The whole process will take just a few minutes!
What’s in this pesto zucchini quinoa salad?
This quinoa salad is so easy to make! All you need are 10 ingredients (not including salt, pepper, and water) and about 30 minutes to get this on the table.
Sun dried tomatoes
I enjoyed this quinoa salad over greens for lunch and topped with a piece of fish for dinner. It is a versatile recipe that tastes amazing both warm and cold. Grain salads are one of my favorite recipes to meal prep, and this one is definitely a winner!