Pesto Zucchini Quinoa Salad (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 as a side 1x
  • Category: side dish


Put this delicious pesto zucchini quinoa salad recipe on your meal-prep menu for the week! It’s vegan, gluten free, and so easy to make.



  • 2 cups cooked quinoa (about 1/2 cup uncooked)
  • 1 large zucchini, cut into half-moon slices
  • 1 large summer squash, cut into half-moon slices
  • 1/2 tbsp olive oil
  • Salt
  • Pepper
  • 1/2 cup sun dried tomatoes, sliced

Vegan Pesto

  • Juice of 1 lemon
  • 1 garlic clove, roughly chopped
  • 1 large handful fresh basil
  • 1 large handful baby arugula
  • 1/2 cup pine nuts
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast
  • 1/4 cup olive oil
  • 2 tbsp cold water


  1. Preheat oven to 410 degrees. Line a large baking sheet with parchment paper.
  2. Place zucchini and summer squash slices on baking sheet. Toss with olive oil, salt and pepper. Roast for about 20 minutes, until fork tender and starting to brown.
  3. Cook quinoa according to package instructions while zucchini and squash roast.
  4. Combine all pesto ingredients in a food processor or high speed blender. Blend for a few minutes until smooth but a little chunky. Pause to scrape down the edges with a spatula if necessary.
  5. Combine quinoa, zucchini/squash, sun dried tomatoes, and about 1/2 cup of the pesto in a large mixing bowl. Toss to combine until everything is well coated. 
  6. Serve warm or place in a container and refrigerate for later.


  • You can just add 2 cups of basil, instead of 1 cup basil/1 cup arugula in the pesto for similar results.
  • Stores well in the fridge for up to 5 days in an airtight container.
  • You will probably have leftover pesto – it freezes well, if you don’t plan to use it within a few days!

Keywords: quinoa salad, pesto, vegan, vegan pesto, zucchini