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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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

Serve

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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