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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

Serve

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

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