Zucchini & Quinoa in Pesto Salad

  • Gluten Free Gluten Free
  • Serves 2 Serves 2
  • 20 minutes20 minutes


  1. 1 large zucchini
  2. 1/2 cup cooked quinoa

Pesto: Or use readmymade pesto

  1. 2 cups basil/spinach
  2. 2 cloves garlic
  3. ¼ cup pine nuts
  4. 1 tbsp. Parmesan cheese
  5. 2 tablespoons olive oil
  6. 2 tablespoons lemon juice


  1. Using a vegetable peeler, peel zucchini into ribbons. Combine the cooked quinoa and zucchini in a bowl.
  2. Lightly toast pine nuts. Set aside. In a food processor, pulse garlic. Add in basil/spinach, pine nuts, parmesan cheese, olive oil, and lemon juice. Continue processing until well combined. Add more olive oil/lemon juice to adjust to desired consistency. 
  3. Toss pesto with zucchini ribbons. Garnish with basil, pine nuts and parmesan before serving.

Nutritional Value

Kcal: 242

Protein (g): 6.6

Fat (g): 14

Carbohydrates (g): 23


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Zucchini & Quinoa in Pesto Salad