Warm quinoa and corn salad with summer squash, ricotta, and hazelnuts
Family-Friendly, Gluten-Free, Vegetarian, Soy-Free
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.
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
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.
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.