Try My latest garden zucchini, corn & sun-dried tomato quinoa salad. This dish combines some home grown organic herbs and vegetables from my garden. If you don’t have your own vegetable garden, shop at your local farmer’s market, that’s the next best thing. Farmer’s markets provide the freshest, seasonal vegetables and using them in making this recipe will provide the best flavor.
Not only is this quinoa salad delicious but it’s very versatile. You can make it vegan with vegan cheese or simply leave the cheese out and it would be just as delicious. This the perfect vegetable salad to take with you camping. a picnic or those fun family pot luck parties.
Craving More Garden Fresh Salads For Summer?
Coconut Curry Quinoa Salad
Asian Peanut Noodle Salad with Peanut Lime Sauce
Potato Salad with Beets, Goat Cheese & Walnuts
Lemon Greek Orzo Salad
Zucchini, Corn & Sun-dried Tomato Quinoa Salad
This salad combines summer fresh veggies for a flavorful, healthy and versatile main course or side dish
Ingredients
- 1 cup uncooked quinoa rinsed unless package stated pre-rinsed
- 2 cups water or vegetable stock
- 2 tbsp olive oil
- 4 cups zucchini, chopped (about 2 medium zucchini)
- 1/4 tsp kosher salt
- 1/4 tsp coarse ground pepper
- 1 can 15 oz garbanzo beans, rinsed and drained
- 2 cups corn, I used white corn
- 1/3 cup oil packed sun-dried tomatoes, drained and minced
- 4 green onions, thinly sliced
- 1 red bell pepper, chopped
- 1/2 cup pine nuts, toasted (divided)
- 4 oz vegan feta cheese or regular feta if you don't want this recipe to be vegan or leave the cheese out
Basil Vinaigrette
- 1/4 cup white balsamic vinegar
- 1/2 cup avocado oil (or extra virgin olive oil, I like the light flavor of the avocado oil in this recipe)
- 1 tbsp Dijon mustard
- 1 cup fresh basil leaves
- 2 tsp sugar or 1 tbsp honey if you aren't making this vegan
- 1/4 tsp kosher salt
- 1/4 tsp coarse black pepper
- 1 clove garlic
Instructions
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Combine the quinoa and water ina pot, bring to boil, cover and turn down to low and cook for 20 minutes, turn off stove, still covered and let rest for 5 minutes, fluff with fork and set aside
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While the quinoa cooks, add the olive oil into a large frying pan over medium/high heat and saute the zucchini along with the salt and pepper and cook fro 5 to 8 minutes, stirring occasionally until golden brown, you want it to be seared al dente, basically, set aside
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In a large bowl add the garbanzo beans, corn, sun-dried tomatoes, green onions, bell pepper, half the pine nuts and cheese
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Add the cooled quinoa, zucchini and vinaigrette, toss well, cover and refrigerate for 2 hours. When ready to serve, sprinkle the remaining pine nuts on top for garnish
Basil Vinaigrette
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Combine all ingredients into a blender or food processor and blend until well mixed and emulsified, this will be a thick dressing. Taste and adjust salt if desired
Different Ways To Serve This Garden Fresh Zucchini Quinoa Salad
- Try this as a filling for pitas by adding lettuce and humus for a great veggie sandwich
- Fill small mason jars for that cute portable picnic fare
- Serve it hot without the vinaigrette and make it a stir fry topped with fresh chopped basil
- Make it fancy and serve it in small glasses with cocktail forks for that must have cocktail appetizer
Omg this recipe was so delicious and healthy! We loved it, thanks for sharing! We love your website,!
Alex
I’m glad you liked it, happy cooking!