Last week, among all the picnic recipes I shared, I promised you a recipe for my summery quinoa salad. Well, without further ado, here it is — quinoa, raw sweet corn, raw shaved zucchini, and a healthy dose of herbs. It’s the warm weather equivalent to my winter quinoa salad, because clearly I cannot get enough of those ancient, grain-like seeds full of nutrients.
Pack this salad for a picnic or serve it at your next barbecue, and add chickpeas or crumbled feta cheese if you like. Ultimately, it’s all about using the freshest ingredients you have on hand, whether or not those ingredients happen to be corn and zucchini.
Happy Fourth of July!
Quinoa with Zucchini Corn, Parsley, and Basil
1 cup cooked quinoa
1 ear of corn, kernels removed
1 small zucchini, thinly sliced (use a mandoline for best results)
1/2 cup chopped parsley
1/4 cup minced basil
1/4 cup extra virgin olive oil
1 lemon, juiced (about 2 tablespoons)
Salt and pepper
In a large bowl, toss the quinoa, corn, zucchini, parsley, and basil. Add the olive oil and lemon juice and toss, adding more olive oil and lemon juice if desired. Salt and pepper to taste.