Friday, September 28, 2012

Goodbye To Summer Zucchini and Quinoa Salad #Recipe


Summer may be officially over, but that doesn't mean all the great produce is gone...just yet.

My zucchini plants are still trying to pump out veggies, the corn is still on and well, there is always quinoa hanging around in my cupboard. Toss this with a bit of goat cheese and a little lemon and it is a great compliment to the end of a season.


Goodbye To Summer Zucchini & Quinoa Salad

You Will Need:

  • 1 c. cooked quinoa (I used a mix of red, black and white from the bulk section)
  • 2 cloves garlic
  • 1 medium zucchini, quartered and sliced.
  • 2 ears of corn, boiled and kernels cut off
  • 2 green onions
  • 1/2 c. goat cheese
  • 2 Tbsp. basil, thinly sliced
  • salt and pepper to taste

Dressing:

  • 1 Tbsp. lemon zest
  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey
  • 1 garlic clove, pressed
  • 6 Tbps. olive oil
  • 1/2 tsp. coarse salt 
  • 1/4 tsp. fresh cracked pepper


Create the dressing by whisking the first 4 ingredients together. Then slowly add in the oil, mixing as you go. Season and finish whisking. Set this aside.
Heat up your pan with the oil. Saute the garlic till fragrant and then add the zucchini, corn and green onions. Stir and cook till crisp tender, about 4-5 minutes. Then add the quinoa and half the dressing and stir well. 
Turn off the heat and fold in the cheese, basil and remaining dressing. Salt and pepper as needed.
Enjoy!

We ate ours with a plateful of other beautiful veggies. It was the perfect light and healthy dinner to end the day.

Andrea
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