Warm quinoa and corn salad with summer squash, ricotta and mint

Gluten Free, Vegetarian

2 Servings, 710 Calories/Serving

30 Minutes

Quinoa has a vegetal flavor that makes it a great choice for salads. Here, Chef Justine combines it with corn to make a dish that is not only delicious but also a nutrient powerhouse. In addition to being an excellent source of protein, quinoa also has more iron than any other grain.


  • ½ cup quinoa
  • 12 ounces summer squash
  • 1 ear corn
  • 1 cup chickpeas
  • Small bunch fresh mint
  • 1 lemon
  • 1 ounce toasted hazelnuts
  • ½ cup part-skim milk ricotta
  • 1 tablespoon honey



Cook the quinoa, prep the vegetables

In a 2-quart saucepan, combine the quinoa and 1 cup water. Season with salt and bring to a boil over high heat, reduce to a simmer, cover and cook until the quinoa is tender and translucent, about 20 minutes.
  • Meanwhile, prep the vegetables:
  • Cut squash into half moons.
  • Shuck the corn and cut the kernels from the cob.
  • Rinse the chickpeas.
  • Rinse, dry and coarsely chop the mint.
  • Zest and juice the lemon.
  • Coarsely chop the hazelnuts.


Cook the vegetables

In a frying pan, heat 2 tablespoons oil over medium heat until hot but not smoking. Add the squash to the hot pan, season with salt and cook until tender and beginning to brown, about 5 minutes. Add the corn and chickpeas and cook until warmed through, about 3 minutes.


Make the salad

Transfer the squash and corn mixture to a large mixing bowl. Add the quinoa, mint, lemon zest and juice and toss to combine. Season with salt and pepper.



Transfer the salad to serving bowls. Top with the ricotta, drizzle with honey and sprinkle the chopped hazelnuts on top.

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