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Pesto Zucchini Quinoa Salad (Vegan, Gluten Free)

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.

Scale

Ingredients

Vegan Pesto

Instructions

  1. Preheat oven to 410 degrees. Line a large baking sheet with parchment paper.
  2. Place zucchini and summer squash slices on baking sheet. Toss with olive oil, salt and pepper. Roast for about 20 minutes, until fork tender and starting to brown.
  3. Cook quinoa according to package instructions while zucchini and squash roast.
  4. Combine all pesto ingredients in a food processor or high speed blender. Blend for a few minutes until smooth but a little chunky. Pause to scrape down the edges with a spatula if necessary.
  5. Combine quinoa, zucchini/squash, sun dried tomatoes, and about 1/2 cup of the pesto in a large mixing bowl. Toss to combine until everything is well coated. 
  6. Serve warm or place in a container and refrigerate for later.

Notes

Keywords: quinoa salad, pesto, vegan, vegan pesto, zucchini