top of page
  • Writer's pictureSara

Warm Zucchini Salad with Quinoa Pilaf


Warm Zucchini Salad with Quinoa Pilaf
Warm Zucchini Salad with Quinoa Pilaf

Easy, fast and nutritious, plus vegan and low-FODMAP!  This Zucchini Salad with Quinoa Pilaf can be served cold on a warm day, or warm on a cold day.  Either way, the lemon, mint and almonds are a perfect match to brighten up zucchini.  Quinoa is semi-seed / semi-grain, but either way it’s a great source of plant-based protein and one of my favorite bases for many different “pilaf” dishes and salads.  Dinner or lunch, make this when you want to lighten things up a bit but don't want to miss out on vitamins or protein.


Warm Zucchini Salad with Quinoa Salad
Warm Zucchini Salad with Quinoa Pilaf

Some people have an aversion to zucchini and it’s usually a textural thing.  In fact, I hated it when I was a kid because it always seemed mushy.  I’ve grown to love it as an adult especially as a low-FODMAP vegetable that my body loves. I use it in lots of recipes from breakfast to dessert (yes, I love it hidden in chocolate cakes).  Zucchini CAN get mushy easily when cooked.  In this recipe for Warm Zucchini Salad with Quinoa Pilaf we removed the seedy centers (the part that gets mushy first), and we are merely warming up the zucchini to take the edge of rawness away.  The slices are thick enough to remain crispy even though they are warmed throughout.  What a delight!




Aleppo pepper is one of my favorite spices.  It isn’t as hot as the common red pepper flakes (chili pepper flakes) on most grocery store shelves.  And, it won’t make you sneeze like black pepper, but it does bring a milder red pepper with slight earthy flavor to dishes.  I love it best on cooked vegetables, like this one. Aleppo, lemon and mint - brilliant combination!



Warm Zucchini Salad with Quinoa Pilaf
Warm Zucchini Salad with Quinoa Pilaf

This post may contain affiliate links. Please read my disclosure and privacy policy



Recent Posts

See All

댓글


bottom of page