Mediterranean Pesto Zucchini, Corn & Quinoa Salad
A bright, refreshing salad packed with summer veggies and herb pesto.its a fresh, Mediterranean-style Pesto Zucchini, Corn & Quinoa Salad — light, flavorful, and perfect for a healthy meal.
⏱️ Total Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
For the Salad
1 cup cooked quinoa
1 medium zucchini, diced or sliced
1 cup corn kernels (fresh, frozen, or grilled)
8–10 cherry tomatoes, halved
¼ cup red onion, thinly sliced
2 tbsp olives (optional, Mediterranean flavor)
2 tbsp feta cheese (optional)
For the Pesto Dressing
3 tbsp basil pesto (store-bought or homemade)
1 tbsp olive oil
1 tbsp lemon juice
½ tsp honey (optional for balance)
Salt & pepper to taste
Instructions
1. Cook the Quinoa
1. Rinse quinoa.
2. Cook ½ cup dry quinoa with 1 cup water until fluffy (10–12 minutes).
3. Let it cool.
2. Sauté or Grill the Zucchini
1. Heat a little olive oil in a pan.
2. Add zucchini and cook for 3–4 minutes until lightly golden.
3. Add a pinch of salt and pepper.
(You can also grill it for extra flavor.)
3. Prepare the Corn
Use grilled, boiled, or pan-roasted corn.
If raw: sauté for 2 minutes in the same pan.
4. Mix the Pesto Dressing
Combine pesto, olive oil, lemon juice, honey, salt, and pepper. Taste and adjust.
5. Assemble the Salad
In a bowl, add:
- Cooked quinoa
- Zucchini
- Corn
- Cherry tomatoes
- Red onion
- Olives & feta (optional)
Pour the pesto dressing on top and toss gently.
✨ Tips
Add chickpeas for more protein.
Swap quinoa with couscous or bulgur.
Add fresh herbs like basil or parsley.
Add avocado for creaminess.
️ Nutrition information
Calories: 350–420
Protein: 10–12g
Carbs: 42–48g
Fat: 15–20g.