Quinoa & Squash Salad with Lemon Garlic Dressing

This is a delicious hot or cold salad drizzled in a zingy lemon and garlic dressing. The earthiness of the squash and pine nuts paired with the fresh greens and fluffy quinoa make for a nutrient packed flavorful and filling meal.

What’s Inside:

named.pngAn array of savory spices can be paired with this meal. I chose to season with a dried onion mix containing shallots, chives, garlic and green peppercorns as well as a hint of lemon pepper and basil. If you are not a fan of onions you can simply add an Italian herb blend or vegetable spice of your choosing.


To dress the salad I used lemon juice mixed with minced raw garlic. The cooked squash gives quite a bit of moisture to the salad already so the lemon and garlic are there to offer an acidic kick that really brings out the flavor of the vegetables.


Quinoa & Squash Salad with Lemon Garlic Dressing

  • Servings: 4-6
  • Print

Vegetarian • Vegan • Gluten Free


1 cup uncooked quinoa
5 cups spinach
5 cups arugula
¼ cup toasted pine nuts
3 zucchini, sliced 1/4 inch thick rounds
2 summer squash, sliced 1/4 inch thick rounds
10 ounces of cherry tomatoes, halved
¼ cup diced red onion
2 tablespoons olive oil

1 tablespoon dried onion mix or vegetable spice of choice
1/2 tablespoon dried basil
1 teaspoon salt
1 teaspoon lemon pepper

1/2 cup Meyer lemon juice
1/2 tablespoon minced raw garlic


  1. Preheat oven to 350 °F
  2. Prepare quinoa according to package instructions
  3. Wash and dry spinach and arugula and then mix them together in bowl and set aside
  4. Place pine nuts on oven safe pan and bake for about 10 minutes, or until they turn golden brown and fragrant, then set aside
  5. Add zucchini, summer squash, cherry tomatoes and red onion to a large pan with olive oil over high heat
  6. Add seasoning to the pan of vegetables and sauté until squash is tender and slightly translucent, about 15 minutes and then reduce heat to low
  7. Scoop the quinoa from the pot to the pan of vegetables, lightly mix and remove from heat
  8. In a small bowl whisk together lemon juice and raw garlic
  9. Place arugula and spinach mix on each plate, drizzle with dressing, top with vegetable and quinoa mix and garnish with toasted pine nuts
  10. Enjoy!



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