Farmers' Market Quinoa Salad with Squash Blossoms

  • prep time10 min
  • total time 25 min
  • serves 2 - 3

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.

38 Ratings
Directions for: Farmers' Market Quinoa Salad with Squash Blossoms


2 cups water

1 cup uncooked quinoa

7 - 10 squash blossoms, quartered lengthwise or sliced into thick ribbons crosswise

1 zucchini (courgette), julienned (I use the Zyless julienne peeler) or shaved into ribbons or spiralized

1 ear raw corn, kernels sliced off

12 grape or cherry tomatoes, quartered or halved

¼ cup sliced fresh basil

2 Tbsp extra-virgin olive oil

1 Tbsp white wine vinegar

½ tsp sea salt

Ground black pepper, to taste (I like a lot in this recipe)


1. 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.

2. Gently stir in remaining ingredients into quinoa mixture until incorporated. Cover and chill for at least 2 hours, or until cold. Serve chilled.

Tips and Substitutions

Leftovers will keep in refrigerator for up to 4 days.

Source and Credits

Courtesy of Allison Day of

See more: Dinner, Herbs, Lunch, Main, Rice/Grain, Salad, Tomatoes, Vegetables, Vegetarian

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