Pesto Zucchini and Quinoa Salad

Recipe

Main Dish
Pesto Zucchini and Quinoa Salad

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

5
Servings
10min
Prep
30min
Total

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
½ c.quinoa, dry
1 c.water
3medium zucchini
1 tbsp.Hy-Vee Select olive oil
2 clove(s)garlic, minced
1 c.Hy-Vee frozen sweet cut golden corn, thawed
1(15-oz.) can Hy-Vee chickpeas, drained and rinsed
¼ c.green onions, sliced
¾ c.Hy-Vee Select pesto Genovese
2 tbsp.fresh lemon juice
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste

Things To Grab

  • Medium saucepan with lid
  • Spiralizer
  • Paper towels
  • Large skillet

Directions

  1. In a medium saucepan, bring water to a boil; add quinoa. Cover and simmer 15 minutes or until water is absorbed. Set aside.

  2. Spiralize zucchini and trim down into smaller noodles. Set aside on paper towels and allow excess water to be absorbed.

  3. In a large skillet, heat oil over medium-high heat. Add garlic, spiralized zucchini, and corn. cook 3 to 4 minutes or until heated through.

  4. Add chickpeas, onions, and pesto to zucchini mixture. Cook for an additional 1 to 2 minutes. Stir in lemon juice and season, to taste, with salt and pepper.

Nutrition facts

Servings

370 Calories per serving
1-1/2 cups

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 46g
  • Protein: 12g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 45%
0%
Iron 15%
0%
Calcium 10%

Recipe Source:

KCCI January 21st, 2018