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 yummybeet.com