Warm quinoa and corn salad with summer squash, ricotta, and mint
Gluten Free, Vegetarian, Soy Free
20 – 30 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.
- ½ cup rainbow quinoa
- 3 tablespoons hazelnuts
- 1 or 2 summer squash
- 1 cup cooked chickpeas
- 1 ear corn
- 1 lemon
- Fresh mint
- ⅓ cup fresh ricotta
- 1 tablespoon honey
Chopping hazelnuts can be challenging as they like to roll around. Save yourself the trouble: set them in a medium bowl and lightly crush them with the bottom of a small bowl.
Cook the quinoa
- In a fine-mesh strainer, rinse the quinoa.
While the quinoa cooks, prepare the hazelnuts.
Toast the hazelnuts
While the hazelnuts toast, prepare the vegetables.
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 cob flat and cut the kernels from the cob.
While the vegetables cook, prepare the remaining salad ingredients.
Prep the remaining salad ingredients
- Zest and juice the lemon.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Finish the salad
Season to taste with salt and pepper.
Nutrition per serving: Nutrition per serving: Protein: 21g (42% DV), Fiber: 11g (44% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 320mg (13% DV), Carbohydrates: 70g (23% DV), Total Sugars: 16g, Added Sugars (Honey): 8g (16% DV). Not a significant source of trans fat. Contains: Tree nuts, milk.