Quinoa Zucchini Salad with Tahini Dressing
November 22, 2025
A simple, healthy quinoa salad with sautéed zucchini and lemon–tahini dressing.
Serves:2–3
Time:~30 minutes
With soft, caramelised zucchini, sweet sun-dried tomatoes, and fluffy quinoa, this salad is filling while still feeling light and fresh. The arugula adds a nice peppery brightness, and the lemon–tahini dressing brings a lovely creaminess that ties everything together. It comes together in under 30 minutes, making it perfect as a quick and delicious vegetarian side. I served it with a piece of salmon, but it would also work well with grilled chicken or tofu.
Ingredients
Base
- 80 g (½ cup) coloured quinoa (tricolour) or white
- 1 medium zucchini, halved lengthwise and sliced
- 2 large handfuls arugula
- 50 g (¼ cup) sun-dried tomatoes, sliced (oil-packed or semi-dried — both work)
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- Olive oil, salt, black pepper
Creamy Tahini Dressing
- 2 tbsp tahini
- Juice of half a lemon
- 1 tsp honey or maple syrup
- 1–2 tbsp cold water to thin
- Salt + pepper
Instructions
1. Cook the quinoa
- Rinse quinoa well.
- Add to a pot with 300 ml (1¼ cups) water and a pinch of salt.
- Bring to a boil, cover, simmer (about a 3 on induction) for 15 minutes until fluffy.
- Turn off heat, cover, and let steam 5 minutes.
2. Sauté the zucchini
- Heat a bit of olive oil in a pan.
- Add zucchini, sliced at an angle, see picture 2.
- Cook over medium-high heat 4 minutes on each side until golden and lightly caramelised.
3. Make the tahini dressing
- Whisk tahini, lemon, honey, and salt and pepper.
- Add water slowly until creamy-pourable.
- Season to taste.
4. Assemble
- Add the arugula to a bowl. Top with warm quinoa, sautéed zucchini, and sun-dried tomatoes. Drizzle generously with tahini dressing. Finish with seeds and extra pepper.
Serving Suggestions
- •With protein: This salad pairs really well with salmon, grilled chicken, tofu, or chickpeas for a more filling meal.
- •Serve as part of a larger meal when having friends over, i would serve it with a main protein, such as salmon, warm toasted bread, and maybe a dip such as my roasted pepper and sundried tomato dip
Storage & Meal Prep
- •Store in an airtight container in the fridge for 2–3 days.
- •Keep the dressing separate if possible to maintain the texture of the arugula.
Variations & Substitutions
- •Add protein: Chickpeas, white beans or grilled halloumi would work well.
- •More veggies: Add roasted peppers or broccoli
- •Nutty twist: Use toasted almonds or walnuts instead of seeds.
- •Extra freshness: Add finely chopped parsley, mint, or basil.
- •Make it creamy: Add crumbled feta or small mozzarella pearls.
- •Honey: Replace with maple syrup for a vegan option.
- •Arugula: Use spinach, mixed greens, or baby kale.
Enjoy!
With soft, caramelised zucchini, sweet sun-dried tomatoes, and fluffy quinoa, this salad is filling while still feeling light and fresh. The arugula adds a nice peppery brightness, and the lemon–tahini dressing brings a lovely creaminess that ties everything together. It comes together in under 30 minutes, making it perfect as a quick and delicious vegetarian side. I served it with a piece of salmon, but it would also work well with grilled chicken or tofu.
Ingredients
Base
- 80 g (½ cup) coloured quinoa (tricolour) or white
- 1 medium zucchini, halved lengthwise and sliced
- 2 large handfuls arugula
- 50 g (¼ cup) sun-dried tomatoes, sliced (oil-packed or semi-dried — both work)
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- Olive oil, salt, black pepper
Creamy Tahini Dressing
- 2 tbsp tahini
- Juice of half a lemon
- 1 tsp honey or maple syrup
- 1–2 tbsp cold water to thin
- Salt + pepper
Instructions
1. Cook the quinoa
- Rinse quinoa well.
- Add to a pot with 300 ml (1¼ cups) water and a pinch of salt.
- Bring to a boil, cover, simmer (about a 3 on induction) for 15 minutes until fluffy.
- Turn off heat, cover, and let steam 5 minutes.
2. Sauté the zucchini
- Heat a bit of olive oil in a pan.
- Add zucchini, sliced at an angle, see picture 2.
- Cook over medium-high heat 4 minutes on each side until golden and lightly caramelised.
3. Make the tahini dressing
- Whisk tahini, lemon, honey, and salt and pepper.
- Add water slowly until creamy-pourable.
- Season to taste.
4. Assemble
- Add the arugula to a bowl. Top with warm quinoa, sautéed zucchini, and sun-dried tomatoes. Drizzle generously with tahini dressing. Finish with seeds and extra pepper.
Serving Suggestions
- •With protein: This salad pairs really well with salmon, grilled chicken, tofu, or chickpeas for a more filling meal.
- •Serve as part of a larger meal when having friends over, i would serve it with a main protein, such as salmon, warm toasted bread, and maybe a dip such as my roasted pepper and sundried tomato dip
Storage & Meal Prep
- •Store in an airtight container in the fridge for 2–3 days.
- •Keep the dressing separate if possible to maintain the texture of the arugula.
Variations & Substitutions
- •Add protein: Chickpeas, white beans or grilled halloumi would work well.
- •More veggies: Add roasted peppers or broccoli
- •Nutty twist: Use toasted almonds or walnuts instead of seeds.
- •Extra freshness: Add finely chopped parsley, mint, or basil.
- •Make it creamy: Add crumbled feta or small mozzarella pearls.
- •Honey: Replace with maple syrup for a vegan option.
- •Arugula: Use spinach, mixed greens, or baby kale.
Enjoy!
