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–+ servings

Seasonal Quinoa Salad

This Seasonal Quinoa Salad is light, herby, and full of texture. It’s one of my favorite sides to pair with grilled meat or roasted fish for a simple and healthy dinner, AND it can be prepped ahead of time. The Herby Lemon Vinaigrette gets tossed in right before you serve and ties everything together with fresh acidity and just a touch of sweetness.
Cook: 25 minutes
Servings: 4 people
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Ingredients 

  • 1 cup raw white quinoa
  • 2 ears fresh white or yellow corn
  • 2 each small zucchini
  • 1/2 bunch cilantro or mint
  • 1 each jalapeno, deseeded

Herby Lemon Vinaigrette (can also sub lemon juice, olive oil, salt and pepper!)

  • 2 tablespoons Lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Honey
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon Kosher salt
  • 1/2 cup Olive oil
  • 1/4 bunch Cilantro or mint

Instructions 

  • Prep all the vegetables: dice the zucchini (1/4" square), chop the cilantro, dice the jalapenos, and slice the corn off the cob.
  • Cook the quinoa: bring a pot of water to a boil. Once boiling, add salt (like pasta), and add the quinoa. Cook for 12 minutes, then taste and cook another minute as needed. Drain the quinoa and add to a mixing bowl.
  • Make the herby lemon vinaigrette. Add everything to a blender and blend until smooth.
  • Toss cooled quinoa with all vegetables. Toss with ⅓ cup of the herby lemon vinaigrette and herbs. Taste, add more vinaigrette as desired, and serve!
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