Naturally Ella · by Erin Alderson
Zucchini Ribbon, Quinoa, and Pesto Salad
NUTRITION · PER SERVING5M COOK
CAL 15%·PRO 16%
CARBS 12G15% OF CAL
2G FIBER8G OTHER1G TOTAL SUGAR
FAT 26G76% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini ribbons tossed with fluffy quinoa, basil pesto, toasted pine nuts, and sharp Parmesan. Light, herbaceous, and satisfying—good warm or at room temperature.
mainitaliansalad⚙️ food processor🍳 skilletgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 large zucchini
- 1/2 cup cooked quinoa
- Pesto
- 2 cups packed basil leaves
- 2 clove garlic
- ¼ cup raw pine nuts
- ⅓ cup Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
At a glance
PER SERVING · TIME 5M
CAL 15%·PRO 16%
CARBS 12G15% OF CAL
2G FIBER8G OTHER1G TOTAL SUGAR
FAT 26G76% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 287mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 187mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.