2 - 3 servings
Squash blossoms, super-sweet raw corn, and a bounty of farmers’ market vegetables are tossed with quinoa for the ultimate summer salad.
Serves 2-3 as a main or 4 as a side.
cup uncooked quinoa
- 10 squash blossoms, quartered lengthwise or sliced into thick ribbons crosswise
zucchini (courgette), julienned (I use the Zyless julienne peeler) or shaved into ribbons or spiralized
ear raw corn, kernels sliced off
grape or cherry tomatoes, quartered or halved
cup sliced fresh basil
Tbsp extra-virgin olive oil
Tbsp white wine vinegar
tsp sea salt
Ground black pepper, to taste (I like a lot in this recipe)
Leftovers will keep in refrigerator for up to 4 days.
In a medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, lift lid, add squash blossoms on top, put lid back on, and steam for 5 minutes. Fluff with a fork and add to a large bowl. Allow to cool for a few minutes.
Gently stir in remaining ingredients into quinoa mixture until incorporated. Cover and chill for at least 2 hours, or until cold. Serve chilled.