This Quinoa Salad with Zucchini, Sweet Potato and Apricotsis perfect any time of year but a fabulous Passover dish as well.

Quinoa Salad with Zucchini, Sweet Potatoes and Apricots

This protein rich, vegan salad is hearty and filling enough to eat as a main course. If you can find Japanese sweet potatoes, use them. They add a complexity of flavor and texture that truly enhances the salad.
Course Side Dish
Cuisine Plant-based
Servings 4 servings


  • 1 2 quart saucepan
  • 1 baking sheet
  • 1 serving bowl


Salad Ingredients

  • 1 cup quinoa
  • cup water
  • 1 medium sized zucchini
  • 1 medium Japanese sweet potato or sweet potato
  • 2 scallions
  • ½ cup shelled pistachios
  • ½ cup dried apricots
  • ½ cup parsley + 1 tbsp for garnish

Dressing Ingredients

  • ¼ cup fresh lemon juice about 2 lemons
  • tsp ground cumin
  • 1 tbsp agave or other sweetener
  • tsp salt
  • ½ tsp black pepper
  • ¼ tsp chili flakes optional


  • 1 lemon cut into wedges
  • parsley



  • Preheat oven to 400 F.
  • Line a baking sheet with a silicon sheet or parchment paper. Trim the end of the zucchini. Cut lengthwise into three to four ½ inch wide strips. Place on the baking sheet, flesh side up.
  • Chop the sweet potato into small ½ inch dice. Place on the baking sheet with the zucchini. Sprinkle the vegetables with salt and pepper.
  • Roast for 20-24 minutes until the sweet potatoes have cooked through. Once cooked, remove from the oven and let cool.
  • While the vegetables are roasting, rinse and drain the quinoa. Place 1¾ cups of water into a 2 qt saucepan. Add the rinsed quinoa. Bring to a boil, cover, and then reduce to a simmer. Cook for about 15 minutes until all of the water is absorbed. Once cooked, remove to a large serving bowl and let cool.
  • While the vegetables and quinoa are cooking, trim the ends of the scallions and thinly slice. Then roughly chop the pistachio nuts, apricots and parsley.
  • In a small bowl or measuring cup mix the dressing ingredients including the chili flakes, if using. Pour them over the cooled quinoa and stir to mix.
  • Chop the cooked zucchini into ½ inch pieces.
  • Now add the zucchini, sweet potato, scallions, pistachios, dried apricots and parsley to the serving bowl. To finish, mix thoroughly to combine all of the ingredients.
  • Garnish with lemon wedges and parsley.
Keyword gluten-free, quinoa, sweet potato, vegan
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