Prep Time
10 min
Cook Time
15 min
Yields
2 - 3 servings
Squash blossoms, super-sweet raw corn, and a bounty of farmers’ market vegetables are tossed with quinoa for the ultimate summer salad.
Serves 2-3 as a main or 4 as a side.
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ingredients
2
cups water
1
cup uncooked quinoa
7
- 10 squash blossoms, quartered lengthwise or sliced into thick ribbons crosswise
1
zucchini (courgette), julienned (I use the Zyless julienne peeler) or shaved into ribbons or spiralized
1
ear raw corn, kernels sliced off
12
grape or cherry tomatoes, quartered or halved
¼
cup sliced fresh basil
2
Tbsp extra-virgin olive oil
1
Tbsp white wine vinegar
½
tsp sea salt
Ground black pepper, to taste (I like a lot in this recipe)
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directions
Notes
Leftovers will keep in refrigerator for up to 4 days.
Step 1
In a medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, lift lid, add squash blossoms on top, put lid back on, and steam for 5 minutes. Fluff with a fork and add to a large bowl. Allow to cool for a few minutes.
Step 2
Gently stir in remaining ingredients into quinoa mixture until incorporated. Cover and chill for at least 2 hours, or until cold. Serve chilled.