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

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

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

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 630 Calories/Serving

20 – 30 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
  • 3 tablespoons hazelnuts
  • 1 or 2 summer squash
  • 1 cup cooked chickpeas
  • 1 ear corn
  • 1 lemon
  • Fresh mint
  • ⅓ cup fresh ricotta
  • 1 tablespoon honey

Chef's Tip

Chopping hazelnuts can be challenging as they like to roll around. Save yourself the trouble: set them in a medium bowl and lightly crush them with the bottom of a small bowl.

Nutrition per serving

Protein: 21g (42% DV), Fiber: 11g (44% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 320mg (13% DV), Carbohydrates: 70g (23% DV), Total Sugars: 16g, Added Sugars (Honey): 8g (16% DV).
Contains: Milk, Tree Nuts


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

Wash produce before use


Cook the quinoa

Heat the oven to 350ºF.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup 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.
While the quinoa cooks, prepare the hazelnuts.


Toast the hazelnuts

On a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned and fragrant, 8 to 10 minutes. Transfer to a cutting board to cool, then coarsely chop.
While the hazelnuts toast, 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 cob 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 beginning to brown, 4 to 5 minutes. Add the chickpeas and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
While the vegetables cook, prepare the remaining salad ingredients.


Prep the remaining salad ingredients

  • Zest and juice the lemon.
  • Strip the mint leaves from the stems; coarsely chop the leaves.


Finish the salad

In a large bowl, stir together the quinoa, squash mixture, lemon zest and juice, and mint.
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.

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