Easy summer quinoa salad with seasonal vegetables and a lime dressing. This is perfect to make-ahead and serve at your next summer party.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
1cupuncooked white quinoa
1tablespoonolive oil
1.5cupscorn kernalsfrom about 2 ears of corn
½teaspoonKosher salt
1cupdiced zucchini
1cupquartered cherry or grape tomatoes
½cupdiced red onion
10basil leavesthinly sliced
Dressing
½cupextra-virgin olive oil
½cuplime juice
2teaspoonKosher salt
½teaspoonfreshly cracked black pepper
Instructions
Rinse quinoa and cook according to package directions. Drain and spread out of a baking sheet to cool.
Heat a medium or large skillet on medium-high heat. Add the olive oil, corn, and salt. Roast for 5-10 minutes, stirring occasionally, until corn begins to brown.
In a large bowl, add the quinoa, charred corn, zucchini, tomatoes, red onion, and basil leaves.
To make the dressing, whisk together all dressing ingredients. Pour over the rest of the salad ingredients and stir well. Serve or see notes above for storing tips.
Notes
Serves 4 if you are just having this salad and a protein. Serves 6-8 as a side with a protein plus another side or two.