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