Zucchini & Roasted Pear Quinoa Salad
A delightful blend of quinoa, roasted pears, and sautéed zucchini, this salad balances sweetness and crunch, making it a vibrant and nutritious dish.
Servings: 4 servings
Calories: 350kcal
Ingredients
Salad Ingredients
- 1 cup quinoa Rinsed and fluffy
- 2 cups water or vegetable broth Use broth for richer flavor
- 1 medium zucchini Diced into bite-sized pieces
- 1 ripe pear Sliced, for sweetness when roasted
- 1 tbsp olive oil Extra virgin preferred
- 1/2 tsp salt To enhance flavors
- 1/4 tsp black pepper For a mild kick
- 1/4 cup chopped nuts (walnuts, pecans, or almonds)
- 1/4 cup crumbled feta or goat cheese Optional for creaminess
Lemon Dressing
- 2 tbsp olive oil For emulsion
- 1 tbsp fresh lemon juice For freshness
- 1 tsp lemon zest Enhances citrusy flavor
- 1 tsp honey or maple syrup For sweetness
- 1/2 tsp Dijon mustard For depth of flavor
- 1/4 tsp salt To balance
- 1/4 tsp black pepper For seasoning
Garnish
- to taste fresh basil or parsley For freshness
- to taste extra lemon zest For added citrus flavor
Instructions
Cooking Quinoa
- Bring 1 cup of rinsed quinoa and 2 cups of water or vegetable broth to a boil in a saucepan.
- Once boiling, reduce the heat, cover, and let it simmer for 12-15 minutes until the liquid is absorbed.
- Fluff the cooked quinoa with a fork and allow it to cool slightly before setting it aside.
Roasting Pears
- Preheat your oven to 375°F (190°C).
- Toss pear slices with half a tablespoon of olive oil, salt, and black pepper.
- Arrange on a baking sheet and roast for 15-20 minutes until golden and tender.
Sautéing Zucchini
- In a medium skillet over medium heat, add remaining olive oil and introduce diced zucchini.
- Sauté for 4-5 minutes until tender and golden.
Preparing Dressing
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and black pepper.
Combining Ingredients
- In a large mixing bowl, combine cooled quinoa, sautéed zucchini, and roasted pears.
- Drizzle lemon dressing over the mixture and gently toss together.
Adding Toppings
- Sprinkle chopped nuts and crumbled feta, if using, onto the salad.
- Finish with fresh herbs and a little more lemon zest before serving.
Notes
Rinse quinoa to avoid bitterness, monitor pear roasting for caramelization, ensure all ingredients are well-seasoned.