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Colorful Quinoa Salad

Contributed by Kate O'Brien


  • 1 cup red quinoa
  • 2 tbsp. olive oil
  • 2 medium zucchini, quartered lengthwise and sliced
  • 1 bunch scallions, trimmed, sliced crosswise
  • 6 ears of corn, kernels cut from cob
  • 1/3 cup parsley, thinly sliced
  • 1/3 cup basil, thinly sliced
  • 1 lemon, juiced
  • 1 cup sliced almonds, toasted


Cook quinoa according to package directions, set aside and cool.

In a large skillet, heat olive oil over medium-high heat.  Add zucchini and scallions.  Season with salt and pepper. 

Cook, stirring frequently, until zucchini is slightly browned and tender, about 5 minutes; let cool.

In a large bowl, combine quinoa, zucchini mixture, corn and herbs.  Season with salt and pepper. 

Cover and refrigerate until ready to serve.

Just before serving, mix in lemon juice and almonds.

Serves 8

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