Quinoa Salad with Zucchini, Corn, and Feta

Our first harvest of the season

Our first harvest of the season

We picked our first vegetable form the garden this week.  It was a lovely little zucchini.  I wanted to really revel in the freshness of this deep green little baby, so I chopped it up and used it raw in a quinoa salad with sweet corn, feta, basil, thyme, and lemon.  It was delicious, and perfect for summer.

We ate it with grilled fish, but it can easily be a meal in itself.  I used a really nice multi-colored quinoa blend that I can get in the bulk bins at my local grocery store, but you can use whatever quinoa you like.  This salad would also be great with orzo, or even couscous.

Quinoa salad with zucchini, corn, and feta

Quinoa salad with zucchini, corn, and feta

Here’s the recipe:



1 c. quinoa, thoroughly rinsed and drained

2 c. water

1 small zucchini, diced

2 ears of sweet corn, cooked and removed from the cob

1/2 c. crumbled feta

2 tbsp. fresh basil, chopped

2 tsp. fresh thyme

salt to taste

1 lemon, zest and juice

2 tbsp. olive oil


Put the quinoa in a sauce pan and cook over medium heat, stirring constantly, until it starts to toast a little and becomes fragrant.  Add the water, bring to a boil.  When it is nearly cooked, strain the quinoa, then place the strainer back over the pot and cover.  With about an inch of water simmering in the pot, steam the quinoa until it is fluffy and fully cooked.

You can skip the steaming and just boil the quinoa until it’s cooked, but the steaming method prevents gummy, sticky quinoa.

Let the quinoa cool to room temperature while your mix the zucchini, corn, feta, basil, and thyme.

Add the quinoa.  Stir to combine.  Add the zest and juice of the lemon along with the olive oil and a sprinkling of salt.  Stir, taste, and add more lemon, oil, or salt as needed.

Happy summer cooking!


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