• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Salads

    Quinoa with Roasted Corn, Zucchini and Mint

    Published Jul 3, 2012

    Jump to Recipe Print Recipe

    overhead shot of quinoa corn salad

    I know a cat named Happy Boy. Happy Boy lives in an impressive house built vertically into the Berkeley hills and overlooking the East Bay. Happy Boy is black and white and very fluffy, with a pink nose and brilliant green eyes. In spite of his good looks, Happy Boy is not the cuddliest soul, preferring to keep his distance, staring cooly at his guests, turning on his pink toe pads and making a run for it when a feliphile tries to pet his soft coat. Perhaps "Dour Boy" would be a more appropriate name.

    vegetables on a baking tray

    Happy Boy the cat bears no relation to Happy Boy Farms; though, luckily for us, he and organic farm owner Greg have mutual friends in Jay's folks.

    veg in a baking tray

    zucchini roasted

    While I can't vouch for Greg's cuddliness, I can attest to his generosity and mad vegetable-growing skills. When we visited Corralitos last weekend, Greg had bestowed upon Jay's folks full cases of exquisite vegetables: tender baby greens, variegated cherry tomatoes, summer squash in all shapes and colors, freshly-dug potatoes, rotund Nantes carrots, red and white spring onions, and plump ears of yellow corn. I had never tasted corn and summer squash more sweet; seasoned simply with olive oil, salt and pepper and grilled, they tasted almost like dessert, and I could live on his potatoes' creamy golden flesh flavored with butter and salt.

    corn in a dish

    close up of corn

    When Jay's folks sent us home with a shopping bag full of produce, I was inspired to create a summer version of the Quinoa, Kale and Sweet Potato Salad that we practically lived on last December, perhaps as an antidote to too much pie.

    quinoa in a sieve

    Inspired by a recipe in Gourmet, I toss roasted corn kernels with fluffy quinoa and slivered mint, and add more vegetables, and a bit of goat cheese, to turn the side dish into lunch. I also add a bit of preserved lemon, which is a cinch to make following this video from Chowhound (though you can omit it if you don't wish to wait 2 weeks to make this).

    lemon in a jar

    Corn and quinoa, both New-World plants, go together exceedingly well, while the lemon and mint give the dish an unexpected, Moroccan flair. Sweet vegetables obliterate any lingering bitterness from the quinoa, though a quick soak prior to cooking removes the bitter coating, letting the rich nuttiness of the grain come through.

    corn being mixed in a bowl

    Serve this as a side dish to grilled meats, or eat alone as a light lunch. This quinoa keeps well and travels better; it would make a welcome addition to any potluck (4th of July BBQ?) or picnic. And it's of course gluten-free and vegan (if you omit the cheese).

    salad mixed in a bowl

    If you're a grill-master, this dish would be stellar with the onion, squash and corn grilled instead of roasted. Either way, it's guaranteed to turn you and your guests into happy boys and girls.

    quinoa salad on a plate

    More Quinoa Recipes:

    • Quinoa Cucumber Salad with Feta, Dill & Mint
    • Curried Quinoa with Spring Veggies
    • Quinoa, Beet and Chickpea Burgers
    • Quinoa, Kale and Sweet Potato Salad

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this quinoa with corn recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Quinoa with Roasted Corn, Zucchini and Mint

    Print Recipe Pin Recipe
    This veggie salad is perfect for the summer months!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total: 50 minutes
    Servings: 8 servings (makes 2 1/2 quarts).

    Ingredients

    • 1 1/2 cups quinoa (white or multi-colored)
    • 4 tablespoons olive oil, divided use
    • salt
    • 2 large red spring onions
    • 1 pound summer squash, cut into 1x1/2" chunks or half-moons (about 4 medium zucchini)
    • juice of 1/2 large lemon
    • 3 medium ears sweet corn
    • large handful of mint leaves, slivered
    • 2 tablespoons finely chopped preserved lemons (see headnote)
    • 1-2 cups cherry tomatoes, whole if very small, halved if larger
    • 4 ounces fresh goat cheese, crumbled

    Instructions

    • Place the quinoa in a very fine-mesh strainer and place the strainer in a bowl or large measuring cup. Cover with cool water and let soak for 5-10 minutes.
    • Drain the quinoa, rinse it again, drain well and place in a large saucepan with 2 1/4 cups water, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Bring to a simmer over medium-high heat, then reduce the flame to low and cook, covered, until the quinoa has absorbed all the water and is tender to the bite. Let the quinoa sit, off-heat, for 10 minutes, then remove the lid and fluff with a fork and leave to cool slightly.
    • Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425ºWash the onions and peel off any papery outer layers. Cut off the greens and discard (or save to use in stock). Cut the onion in half through the root, then in half crosswise. Slice lengthwise into 1/4" thick pieces.
    • Place the summer squash and onions on a rimmed baking sheet and drizzle with2 tablespoons of olive oiland sprinkle with 1/4 teaspoon salt and a few grindings of black pepper. Toss to coat, then spread into a single layer. Roast in the oven until tender and beginning to color, 15-20 minutes, turning if necessary. Let cool slightly.
    • Meanwhile, shuck the corn and rub off the silk. Hold the corn upright in a wide, shallow bowl and use a sharp knife to cut off the kernels. (See photo here). Toss the kernels with the remaining 1 tablespoon of olive oil and a big pinch of salt. Spread on a small rimmed baking sheet and bake until crisp-tender and beginning to color, 8-10 minutes. Let cool slightly.
    • In a very large bowl, combine the cooled quinoa, squash, onions and corn. Toss with the lemon juice, mint, preserved lemon and tomatoes. Sprinkle over the goat cheese, and taste for seasoning, adding more lemon juice or salt if needed.
    • Serve warm, at room temperature, or chilled. The quinoa will keep, refrigerated, for a few days.

    Notes

    I jumped at the chance to use my preserved lemon in this dish, which can be found in the Middle-Eastern section of well-stocked grocers, and is a snap to make following this quick video from Chowhound. Don't fret if you don't have any; add a grating of lemon zest and a little extra lemon juice and salt.
    I like this dish best at room temperature, when freshly assembled, but it keeps well in the fridge for up to 3 days.
    Vegans will be happy to know that this dish is also excellent without the goat cheese.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 262kcalCarbohydrates: 30gProtein: 9gFat: 13gSaturated Fat: 3gCholesterol: 7mgSodium: 70mgPotassium: 475mgFiber: 4gSugar: 4gVitamin A: 495IUVitamin C: 19.1mgCalcium: 51mgIron: 2.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Quinoa with Roasted Corn, Zucchini and Mint

    I jumped at the chance to use my preserved lemon in this dish, which can be found in the Middle-Eastern section of well-stocked grocers, and is a snap to make following this quick video from Chowhound. Don't fret if you don't have any; add a grating of lemon zest and a little extra lemon juice and salt. I like this dish best at room temperature, when freshly assembled, but it keeps well in the fridge for up to 3 days. Vegans will be happy to know that this dish is also excellent without the goat cheese.

    Makes 2 1/2 quarts; 8 servings

    1 1/2 cups quinoa (white or multi-colored)
    4 tablespoons olive oil, divided use
    salt
    2 large red spring onions
    1 pound summer squash (about 4 medium zucchini), cut into 1x1/2" chunks or half-moons
    juice of 1/2 large lemon
    3 medium ears sweet corn
    large handful of mint leaves, slivered
    2 tablespoons finely chopped preserved lemons (see headnote)
    1-2 cups cherry tomatoes, whole if very small, halved if larger
    4 ounces fresh goat cheese, crumbled

    Place the quinoa in a very fine-mesh strainer and place the strainer in a bowl or large measuring cup. Cover with cool water and let soak for 5-10 minutes.

    Drain the quinoa, rinse it again, drain well and place in a large saucepan with 2 1/4 cups water, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Bring to a simmer over medium-high heat, then reduce the flame to low and cook, covered, until the quinoa has absorbed all the water and is tender to the bite. Let the quinoa sit, off-heat, for 10 minutes, then remove the lid and fluff with a fork and leave to cool slightly.

    Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425ºF. Wash the onions and peel off any papery outer layers. Cut off the greens and discard (or save to use in stock). Cut the onion in half through the root, then in half crosswise. Slice lengthwise into 1/4" thick pieces.

    Place the summer squash and onions on a rimmed baking sheet and drizzle with2 tablespoons of olive oiland sprinkle with 1/4 teaspoon salt and a few grindings of black pepper. Toss to coat, then spread into a single layer. Roast in the oven until tender and beginning to color, 15-20 minutes, turning if necessary. Let cool slightly.

    Meanwhile, shuck the corn and rub off the silk. Hold the corn upright in a wide, shallow bowl and use a sharp knife to cut off the kernels. (See photo here). Toss the kernels with the remaining 1 tablespoon of olive oil and a big pinch of salt. Spread on a small rimmed baking sheet and bake until crisp-tender and beginning to color, 8-10 minutes. Let cool slightly.

    In a very large bowl, combine the cooled quinoa, squash, onions and corn. Toss with the lemon juice, mint, preserved lemon and tomatoes. Sprinkle over the goat cheese, and taste for seasoning, adding more lemon juice or salt if needed.

    Serve warm, at room temperature, or chilled. The quinoa will keep, refrigerated, for a few days.

    quinoa corn salad with a spoon

    You might also like...

    EntreesSaladsGluten-FreeVeganVegetarianSummerGoat Cheese
    « Apricot Cherry Fold-Over Pie
    Maple Blueberry Buckwheat Scones »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. deweil says

      July 04, 2012 at 12:42 am

      Looks very tasty!

      I take it you're using the non processed (pre-rinsed) quinoa and that's why you are soaking and rinsing it before cooking. Where did you pick up the multicolored quinoa btw?

      Reply
      • Alanna says

        July 04, 2012 at 12:47 am

        Thanks - I had you in mind! I didn't know you could buy the pre-rinsed stuff - good to know! I get the multi-colored quinoa from Rainbow. It's actually cheaper than the white quinoa.

        Reply
    2. Anonymous says

      August 28, 2014 at 7:28 am

      Need to tell you something.. I live in Slovenia and here we have hectares of corn plants and almost everything is for livestock. So if you feel to eat corn you go to market and buy corn in tins or cornflakes or something like that. Once a year some people bake or cook whole ears of corn for some picnic and that is it! People just do not know what to do with fresh ears of corn or maybe is in our mentality that corn is for livestock! And I also did not know until I found you blog! This is second recipe that I looked and I am impressed, excited, thrilled :D I can't wait to try both of them and others that I did not looked at yet . Today will try Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese... So what I wanted to say is: Thank you for showing me how to use fresh corn!

      Also.. Love your pictures, love your type of writing!

      Wish you great day!

      AS :)

      Reply
      • Alanna says

        August 30, 2014 at 3:16 am

        Thank you so much for the sweet note!! Now I'm curious as to what kind of corn is grown in your neck of the woods. I know there are many different varieties, and it's possible that the kind that likes to grow in Slovenia isn't the kind that is tasty to eat on its own. Hopefully that's not the case! I'm so glad my recipes inspire you. Please let me know if you give one of them a try! :)

        Reply
    3. Anonymous says

      August 31, 2014 at 8:39 am

      I asked a friend, who has corn for livestock, to give me some ears of corn and I did your Cornbread with Sweet Corn and vegetables, your Quinoa with Roasted Corn and Zucchini and Corn soup. It was delicious! My father LOVED Cornbread :D So I think that that kind of corn is good for cousine.
      I believe the thing is that fresh ears of corn are good to cook and eat for maybe 3 weeks in August, so it is more applicable if they dry it and then give it to livestock for a whole year.
      As I said you can find at market corn in tins or corn flour but the thing is that I love to use fresh crops when that is possible. I love when the time comes for wild garlic or nettle or mushrooms or anything else you can just go out pick some of it, add a few ingredients and your dinner is ready :D
      So maybe i would not be so excited about recipe if I would read it in December, but right now is the time for a corn and because no one ever bake something from a fresh corn that very impressed me.
      Can't wait to do the last exam, to get Buckwheat from a near farm and reward myself with your Banana Buckwheat Pancakes :D
      I do not even know where I found your blog, but I am happy that I did. There are so much receipes that I saw and want to try and so many that I did not discovered yet.
      Now back to books Haha :)

      Hava a nice day!

      Reply
      • Alanna says

        September 07, 2014 at 7:19 am

        Wow, you made all those things?! I'm so honored - thank you! I bet you will convince more people in your town to try fresh corn, too. We get frozen corn here which is pretty good, but still not the same as fresh. Luckily we see the fresh ears for several months. I hope you like the muffins too! Wishing you much luck on your exam. Thank you again for the amazingly sweet note. :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack