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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

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

Family-Friendly, Gluten-Free, Vegetarian, Soy-Free

2 Servings, 580 Calories/Serving

20 Minutes

Hazelnuts and fresh corn add nice crunch to this warm gluten-free quinoa salad, while lemon, mint, and a drizzle of honey punch up the flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 1 or 2 organic summer squash (about 6 ounces total)
  • 1 cup cooked chickpeas
  • 1 ear organic corn
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh mint
  • 2 tablespoons hazelnuts
  • ¼ cup fresh ricotta
  • 1 tablespoon honey

Chef's Tip

Hazelnuts can be challenging to chop because they like to roll around. To keep them contained, put them in a medium bowl and lightly crush them with the bottom of a small bowl.

Nutrition per serving

Calories: 580, Protein: 19g (38% DV), Fiber: 10g (40% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4g (20% DV), Cholesterol: 10mg (3% DV), Sodium: 65mg (3% DV), Carbohydrates: 68g (23% DV), Total Sugars: 16g, Added Sugars: (honey): 8g (16% DV).
Contains: Milk, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the vegetables.


Prep and cook the vegetables

  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Rinse the chickpeas.
  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the squash, season with salt, and cook, stirring occasionally, until just tender and starting to soften, 3 to 4 minutes. Add the chickpeas and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
While the vegetables cook, prepare the remaining ingredients.


Prep the remaining ingredients; finish the salad

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.
In a large bowl, stir together the quinoa, squash mixture, mint, lemon zest, and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.



Transfer the salad to individual bowls and top with the ricotta. Drizzle with the honey, sprinkle with the hazelnuts, and serve.

Kids Can!

  • Rinse the quinoa.
  • Rinse the chickpeas.
  • Shuck the corn.
  • Strip the mint leaves.
  • Crush the hazelnuts.

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