This vibrant and hearty Fresh Zucchini Quinoa Salad is a perfect summer dish packed with plant-based protein, fiber, and tons of flavor. Featuring Red Star® Nutritional Yeast, this recipe adds cheesy, umami richness without any dairy. It’s completely gluten-free, vegan, and bursting with wholesome goodness. Perfect as a solo meal or as a side dish for picnics, potlucks, or light lunches!
Preparation
1. Cook the Quinoa:
• Combine the quinoa with 1/2 cup water in a small saucepan.
• Bring to a boil, reduce heat to low, and simmer for about 15 minutes (or until the water is absorbed).
• Fluff with a fork and set aside to cool slightly
2. Prepare the Dressing:
• In a small bowl, whisk together the lemon juice, olive oil, Red Star® Nutritional Yeast, maple syrup, garlic powder, salt, and pepper. Adjust seasoning to taste.
3. Assemble the Salad:
• In a medium bowl, combine the quinoa, zucchini, avocado, cherry tomatoes, chickpeas, and parsley.
• Pour the dressing over the ingredients and toss well to combine.
4. Garnish and Serve:
• Sprinkle with sunflower seeds or pumpkin seeds for added crunch, and top with a pinch of lemon zest for brightness.
• Enjoy immediately or chill for 10–15 minutes for a more refreshing dish.
Ingredients
Salad Base:
• 1/4 cup quinoa (rinsed and drained)
• 1 small zucchini, diced into small cubes
• 1/2 cup avocado cubes
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chickpeas
• 1 Tbsp fresh parsley, chopped
Optional Lemon Dressing :
• Juice of 1/2 lemon
• 1 Tbsp olive oil
• 1 Tbsp Red Star® Nutritional Yeast
• 1/2 tsp maple syrup or agave syrup
• 1/4 tsp garlic powder (or a small pinch of fresh minced garlic)
• Salt and pepper
