Toni Kuhn

Confetti Quinoa Salad


Confetti Quinoa Salad


2 teaspoons olive oil

1/2 cup diced carrots

1/2 cup diced zucchini

1/2 cup diced yellow squash

1 garlic clove, minced

2 cups cooked quinoa (prepared to package directions)

1/4 teaspoon finely chopped rosemary leaves

1/4 cup toasted Georgia Pecan halves, chopped

Freshly ground black pepper, to taste

Sea salt, to taste

2 tablespoons toasted Georgia Pecan halves, for garnish


Heat the oil in large skillet.

Add the carrot, zucchini, yellow squash, and garlic, and cook until crisp tender.

Fold in the cooked quinoa, rosemary, and chopped pecans.

Season the quinoa with pepper and salt, to taste.

Present quinoa on a large platter and garnish with additional toasted pecans.


  1. This recipe is great to serve as a vegan side dish for Thanksgiving. It is very colorful and brightens up any table! This dish is served warm and the left overs taste yummy when reheated in the microwave.

  2. Tastes so good! I tried it. I like a lot of garlic though… so 1 garlic clove is not enough for me. I might up the pecans too, because I love that nutty flavor!

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