Quinoa with Roasted Corn, Zucchini and Mint
This veggie salad is perfect for the summer months!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 servings (makes 2 1/2 quarts).
- 1 1/2 cups quinoa (white or multi-colored)
- 4 tablespoons olive oil, divided use
- 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
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.
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.
Calories: 262kcal | Carbohydrates: 30g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 70mg | Potassium: 475mg | Fiber: 4g | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 19.1mg | Calcium: 51mg | Iron: 2.4mg