Zucchini & Roasted Pear Quinoa Salad
A refreshing and wholesome salad blending aromatic roasted pears, tender zucchini, and nutty quinoa, enhanced with crunchy nuts and a zesty dressing.
Servings: 4 servings
Calories: 320kcal
Ingredients
Quinoa Base
- 1 cup quinoa Nutty and rich, offering a tender yet slightly chewy texture.
- 2 cups water or vegetable broth Imbuing the quinoa with a depth of flavor.
Salad Ingredients
- 1 medium zucchini, diced Crisp and refreshing, adding a hint of green vibrancy.
- 1 ripe pear, sliced Sweet and succulent, bringing a luscious touch to the salad.
- 1 tbsp olive oil Aromatic and fruity, enhancing the richness of the dish.
- 1/2 tsp salt Essential for bringing out the hidden flavors.
- 1/4 tsp black pepper Adding a warm, spicy contrast.
- 1/4 cup chopped nuts (walnuts, pecans, or almonds) Crunchy and nutty for that perfect bite.
- 1/4 cup crumbled feta or goat cheese (optional) Creamy and tangy, elevating the flavor profile.
Dressing
- 2 tbsp olive oil Glorious and flavorful, making every bite melt in your mouth.
- 1 tbsp fresh lemon juice Bright and zesty, a perfect acidity balance.
- 1 tsp lemon zest Fragrant and refreshing, enhancing the citrus notes.
- 1 tsp honey or maple syrup Natural sweetness that complements the savory elements.
- 1/2 tsp Dijon mustard Adding a subtle spice and creaminess.
- 1/4 tsp salt (for dressing) Ensuring overall flavor coherence.
- 1/4 tsp black pepper (for dressing) For an added layer of warmth.
Garnish
- Fresh basil or parsley Aromatic freshness that lifts the dish.
- Extra lemon zest A burst of citrus appeal to top it all off.
Instructions
Preparation
- Start by combining 1 cup of quinoa with 2 cups of water or vegetable broth in a saucepan. Bring it to a rolling boil, then reduce the heat to low, cover, and let it simmer for 12-15 minutes until all the liquid is absorbed. Fluff gently with a fork and set it aside to cool.
- Preheat your oven to 375°F (190°C). Toss 1 diced zucchini and 1 sliced pear with 1/2 tbsp olive oil, salt, and black pepper. Lay pear slices on a baking sheet and roast them for 15-20 minutes until golden and tender.
Cooking
- In a skillet over medium heat, drizzle the remaining olive oil and add diced zucchini. Sauté for 4-5 minutes until golden and aromatic.
- While the zucchini cools, whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp honey, 1/2 tsp Dijon mustard, and 1/4 tsp salt & black pepper in a small bowl.
Assembly
- In a large mixing bowl, combine the cool quinoa, sautéed zucchini, and roasted pears. Drizzle with dressing and toss gently.
- Sprinkle in 1/4 cup chopped nuts and 1/4 cup crumbled cheese (if using), and finish with fresh herbs.
Serving
- Serve your salad warm or chilled, garnished with extra lemon zest and fresh basil or parsley.
Notes
Rinse quinoa thoroughly before cooking. Adjust seasoning in salad and dressing to taste. Toast the nuts beforehand for a better flavor. Experiment with seasonal ingredients.