Warm quinoa and corn salad with summer squash, ricotta, and mint

Gluten Free, Vegetarian, Soy Free

2 Servings, 630 Calories/Serving

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.

Ingredients

  • 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

Chef's Tip

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.


Instructions

1

Cook the quinoa

Heat the oven to 350ºF.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the hazelnuts.

2

Toast the hazelnuts

On a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned and fragrant, 8 to 10 minutes. Transfer to a cutting board to cool, then coarsely chop.
While the hazelnuts toast, prepare the vegetables.

3

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.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the squash, season with salt, and cook, stirring occasionally, until just tender and beginning to brown, 4 to 5 minutes. Add the chickpeas and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
While the vegetables cook, prepare the remaining salad ingredients.

4

Prep the remaining salad ingredients

  • Zest and juice the lemon.
  • Strip the mint leaves from the stems; coarsely chop the leaves.

5

Finish the salad

In a large bowl, stir together the quinoa, squash mixture, lemon zest and juice, and mint.
Season to taste with salt and pepper.

6

Serve

Transfer the salad to individual bowls and top with the ricotta. Drizzle with the honey, sprinkle with the hazelnuts, and serve.

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.

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