Vegetable Quinoa Salad

Vegetable Quinoa Salad


For the quinoa:

  • 2 cups chicken broth
  • 1 cup uncooked white quinoa For the honey lemon vinaigrette:
  • 1 tablespoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons honey
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper For the vegetables:
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium zucchini, cut in half lengthwise and sliced into half moons
  • 2 ears corn, cut off the cob
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 medium Roma tomato, cored and diced
  • 2 green onions, sliced
  • ¾ cup crumbled feta cheese
  • 1/4 cup roughly chopped flat-leaf parsley
  • 1 tablespoon fresh dill


For the quinoa:

In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes. Drain the quinoa in a fine mesh strainer, then return to the pan and fluff with a fork. Cover the quinoa and set aside.

For the Honey Lemon dressing:

Combine the lemon zest, lemon juice, honey, olive oil, minced garlic, salt and pepper in a small bowl. Whisk to combine and set aside.

For the Vegetables:

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic, zucchini and corn and sauté until tender, about 4 minutes. Remove from heat and season with salt and pepper. Stir in chopped tomato and sliced green onion.

In a large bowl combine the quinoa, vegetables and vinaigrette stirring to coat all the ingredients evenly. Add half of the feta cheese and stir to combine.

For serving:

To serve, top with the remaining feta cheese, parsley and dill. Serve either warm or cold.

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