Dishing Up the Dirt

Zucchini & Quinoa Salad with Fresh Herbs

We’re sticking with simple, no fuss, quick meals these days. As the temps continue to stay in the high 90’s and farm chores ever increasing, less time in the kitchen is inevitable. This meal is a great example of a super refreshing weeknight dinner that can be on your table in 15 minutes flat.

At the beginning of each week I usually cook up a big batch of beans and grains so we can have access to them all week long and can quickly add them to salads, pastas or tacos for simple meals. Since I cooked up my quinoa a few nights ago this dish came together in a flash and was bursting with fresh, satisfying flavors that really hit the spot after a 95 degree day spent on the farm.

This recipe is lightly adapted from a dish I saw in Bon Appétit a while back. I added my own twist and I’m really happy with the end result. If you’re a meat eater this would be a great side dish to accompany grilled chicken or fish. Paired with a glass of crisp white wine and you’re good to go! Stay cool and enjoy a light and nourishing meal with someone you love. Cheers from Tumbleweed!


Zucchini & Quinoa Salad with Fresh Herbs

Prep Time: 15 minutes    Cook Time: 0 minutes    Serves: 4

  • 1 1/2 cups of precooked quinoa
  • 1 pound of zucchini, about 2 medium sized ones
  • 2 Tablespoons finely grated parmesan cheese + 1/4 cup shaved with a peeler
  • 1 teaspoon finely grated lemon zest
  • 1 Tablespoon sherry vinegar (or rice wine vinegar)
  • 5 1/2 Tablespoons extra virgin olive oil
  • Salt + pepper
  • 3-5 radishes, thinly sliced
  • 1/2 cup parsley, finely chopped
  • 1/4 cup fresh dill, minced
  • 1/2 cup roughly chopped almonds, toasted


  1. Cut squash into 1/8 inch thick slices, some lengthwise and some crosswise. This works great with a wide peeler. Sprinkle with a little salt and set aside.
  2. In a large bowl whisk together the grated parmesan, zest, juice and vinegar in a medium bowl. Gradually add the oil. Whisk well and season to taste with salt and pepper.
  3. Combine the squash, quinoa, herbs, radishes and almonds to the large bowl. Toss to coat and garnish with shaved parmesan.
  4. Divide among plates and serve at room temperature.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

Leave a Reply

4 thoughts on “Zucchini & Quinoa Salad with Fresh Herbs

  1. Sarah says:

    Thanks for the tip about making big ol’ batches of beans and grains at the start of the week. Our family loves your recipes and this will help us make them even more! Sending cool thoughts and rain dances your way from the lower valley.

  2. Jess says:

    Hi! I met your father in law at a party in Park Slope Brooklyn last night and he recommended I check your site out. It’s very beautiful and I love your fresh combinations of vegetables. I just tried zucchini quinoa salad, added red cabbage and tomato, no parsley. I served it with the red curry coconut hummus. Perfect combination of flavors and it made a ton of food. Thank you so much for doing this blog. I am excited to try all of your recipes!

    1. Andrea says:

      That’s so awesome that you met my father in law! Love him. Thanks for checking out the blog and cooking the recipes. Let me know if/when you try more! Cheers!

  3. Carolyn says:

    I made this yesterday and realized I could figure out what Juice was. I assumed it wAs lemon juice but it is not in the recipe for the amount.i winged it on half a lemon. But this was awesome and I am actually looking forward to zucchini and radishes in my CSA

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