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.
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.