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.

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

Customer Favorite

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

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, <600 Calories

2 Servings, 550 Calories/Serving

20 Minutes

Get your dose of vegetables with this warm gluten-free quinoa salad. Hazelnuts and fresh corn add nice crunch, while lemon, mint, and a drizzle of honey bring bright flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 quinoa
  • 2 organic yellow squash or zucchini
  • 1 cup cooked chickpeas
  • 1 ear organic corn
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh mint
  • 3 tablespoons hazelnuts
  • ¼ cup fresh ricotta
  • 1 tablespoon honey

Nutrition per serving

Calories 550, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 130mg (6% DV), Total Carb. 78g (28% DV), Fiber 16g (57% DV), Total Sugars 17g (Incl. 8g Added Sugars, 16% DV), Protein 18g
Contains: Milk, Tree Nuts (hazelnut)

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, Sesame.


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. Meanwhile, prepare the vegetables.


Prep and cook the vegetables

  • 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 1 to 2 tablespoons oil until hot but not smoking. Add the squash, season with salt, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the chickpeas and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. 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 for another use.]
  • 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 as much honey as you like, sprinkle with the hazelnuts, and serve.
Kids Can!
  • Rinse the quinoa and chickpeas.
  • Shuck the corn.
  • Strip the mint leaves.
  • Crush the hazelnuts.
  • Top the salad with ricotta, honey, and hazelnuts.