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Summer Quinoa Salad
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Summer Quinoa Salad
Category
Salads
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Ingredients
- 2-3 small zucchinis (about 1 pound), sliced in half lengthwise
- 1 tablespoon Fustini’s Basil Crush olive oil
- 1 cup quinoa, cooked
- 1/4 cup Fustini’s Basil Crush olive oil
- 1/8 cup Fustini's Grapefruit balsamic
- 1 tablespoon wholegrain mustard
- salt and pepper, to taste
- a few handfuls of baby spinach or arugula
- 1/4 cup chopped walnuts
- 1 cup cherry tomatoes, sliced in half
Ingredients
Directions
- In a saucepan combine the 1/2 cup quinoa with 1 cup water. Bring to a boil, then reduce heat to low. Cook uncovered until the quinoa absorbs the liquid, about 12-15 minutes. Remove from heat and set aside covered for 5-10 minutes.
- Preheat grill. Oil cut side of the zucchini and and put on the grill for 4-5 minutes per side until cooked. When it comes off the grill cut into half moons.
- Meanwhile, combine dressing ingredients. Mix zucchini and tomatoes with quinoa and add dressing. Before serving mix in spinach and walnuts. Can be served room temperature or warm.