Summer Squash Pesto Quinoa Salad

For a healthy summer meal or side dish, make sure to put summer squash pesto quinoa salad on your meal prep menu! This easy salad is vegan, gluten-free, and high in protein. 

Zucchini and summer squash: do they taste the same or different? I’ve had this conversation many times, and some people tell me they do have a different flavor, but I just don’t taste it. The only difference to me is the color. Whatever the flavor, farmers’ markets and my garden are full of summer squash and zucchini, so I have been putting them in everything from salads to smoothies. Now, with this creamy vegan avocado pesto, I’ve made a high-protein summer salad. Summer squash salad is great for meal prep or a crowd, and it is naturally gluten-free, dairy-free, and delicious!

• Perfect for feeding large crowds
• Gives yummy summer vibes
• Easy meal prep
• Great for using up home-grown veggies
• Vegan, gluten-free, dairy-free, and high in protein

• Quinoa: plant-based source of protein that is high in fiber and a good source of iron, folate, and manganese
• Zucchini: high in vitamin A and vitamin C, boosts immunity
• Chickpea: high in fiber, aids in digestions, and supports satiety, weight loss, and blood sugar regulation

• *Can use water instead of broth to cook quinoa. Veggie or chicken broth adds extra flavor, and I like to use bone broth for extra protein if non-vegan. 
• The quinoa salad tastes best cold and can be eaten as a meal, side dish, or is great on top of a bed of lettuce as part of a filling salad. 
• Does your zucchini always get soggy? Make sure not to overcrowd the pan or cook for too long. Check out this post for more tips.

• Crunchy Thai Quinoa & Veggie Salad
• Cilantro Lime Veggie Quinoa Salad
• Zucchini Tomato Bake
• How to Build a Satisfying Salad with Quinoa

Summer Squash Pesto Quinoa Salad

For a healthy summer meal or side dish, make sure to put summer squash pesto quinoa salad on your meal prep menu! This easy salad is vegan, gluten-free, and high in protein. 

5 from 4 votes

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Course Main Course, Side Dish

Ingredients

  

• 1 cup dry quinoa
• 1 1/2 cups veggie or chicken broth*
• 1 can chickpeas drained and rinsed
• 1-2 zucchinis
• 1-2 yellow summer squash
• 3/4 cup creamy vegan avocado pesto or your favorite pesto sauce
• salt & pepper to taste

Instructions

 

• Preheat oven to 425°.
• Quinoa can be made ahead of time. Drain and rinse your quinoa as directed on the package with a mesh strainer.
• Add quinoa and broth to a small pot and bring to a boil.
• Once boiling, reduce heat to low and simmer covered for 12-13 minutes, or as directed on the package, until quinoa is fluffy and all the liquid has been absorbed. Let cool in the fridge before adding to the salad.
• Chop your zucchini and summer squash.
• Place zucchini and squash evenly on a lined baking tray.
• Bake zucchini and squash for 12-14 minutes (don't let them get soggy).
• Drain and rinse a can of chickpeas.
• In a large bowl, add your cooked quinoa, roasted squash, drained and rinsed chickpeas, and pesto and mix to combine. Add salt and pepper to taste and enjoy! 

Notes

Did you try this recipe? Make sure to tag me @lauralivewell

Keyword easy dinner, gluten-free, healthy dinner, high-protein, pesto, quinoa, salad, summer, summer squash, vegan

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