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

Gluten Free, Vegetarian, Soy Free

2 Servings, 710 Calories/Serving

25 Minutes

This comforting main-course salad is packed with fresh summer squash, sweet corn—and quinoa, which has more protein and iron than any other grain. We also love the crunch from the toasted hazelnuts, the creamy richness of the fresh ricotta and the subtle sweetness from the honey.

Ingredients

  • ½ cup quinoa
  • 1 ounce hazelnuts
  • 10 ounces summer squash
  • 1 ear of corn
  • 1 cup chickpeas
  • Fresh mint
  • 1 lemon
  • ½ cup ricotta cheese
  • 1 tablespoon honey
  • 1 ounce hazelnuts
  • 10 ounces summer squash
  • 1 ear of corn
  • 1 cup chickpeas
  • Fresh mint
  • 1 lemon
  • ½ cup ricotta cheese
  • 1 tablespoon honey
  • ½ cup quinoa

Instructions

1

Cook the quinoa

Heat the oven to 300ºF.
Rinse the quinoa. In a pot, combine the quinoa and 1 cup water and season with salt. Bring to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, 18 to 20 minutes. While the quinoa cooks, toast the hazelnuts and cook the vegetables.

2

Toast the hazelnuts

On a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned and fragrant, 12 to 15 minutes. Remove from the oven and let cool. With the side of a knife, lightly crush them. While the nuts toast, prepare the vegetables.

3

Prep and cook the vegetables

  • Cut the summer squash in half lengthwise, then crosswise into 1/4-inch-thick half-moons.
  • Husk the corn. Cut the kernels from the cob; discard the cobs.
  • Rinse the chickpeas.
  • Pick and coarsely chop the mint leaves; discard the stems.
  • Zest and juice the lemon.
In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the squash, season with salt, and cook, stirring a few times, until just tender and beginning to brown, 4 to 5 minutes. Stir in the corn and chickpeas and cook until warmed through, 2 to 3 minutes.

4

Make the salad

Scrape the squash mixture into a bowl. Add the quinoa, mint, lemon zest, and lemon juice, and toss to combine. Season to taste generously with salt and pepper.

5

Serve

Transfer the salad to individual bowls. Top with the ricotta, drizzle with the honey, sprinkle with the chopped hazelnuts and serve.

Nutrition per serving: Calories: 710, Protein: 27, Total Fat: 33 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 4.5 g Saturated Fat: 6 g, Cholesterol: 29 mg, Carbohydrates: 84 g, Fiber: 14 g, Added Sugar: 8 g, Sodium: 620 mg

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