Quinoa With Summer Vegetables
Servings 8 people
Calories 225kcal
Ingredients
- 1 ½ cups quinoa
- 1 cup sun-dried tomatoes We used our recipe for slow roasted tomatoes
- 1 cob fresh corn about 1 cup
- ¼ cup mint
- ¼ cup toasted sunflower seeds or pine nuts optional
Roasted Vegetables
- 1 medium yellow squash, diced about 1 cup diced
- 1 medium zucchini, diced about 1 cup diced
- ½ tsp sea salt
- ½ tsp garlic powder
Dressing
- 6 tbsp lime or lemon juice
- 1 tbsp good quality olive oil
- 2 tsp maple syrup
- 2 cloves garlic, minced
- 1 tsp dried dill
- pinch red pepper flakes
- pinch sea salt
Instructions
Roasted Vegetables
- Preheat oven to 375°
- Remove the ends from the zucchini and summer squash. Quarter lengthwise. Then dice widthwise to form bite sized pieces.
- Place on baking tray.
- Sprinkle with sea salt and garlic pepper. Stir to combine.
- Place in oven and bake for 30 minutes. Stir halfway through.
- Remove from oven and set aside.
Quinoa
- Rinse the quinoa well through a mesh strainer.
- Place in a medium pot with 1 ½ cups of filtered water (or vegetable broth). Add a pinch of salt.
- Bring to a boil. Reduce the heat to low, cover and simmer for about 12 minutes.
- Remove the pot from heat and let set aside.
Dressing
- While the quinoa is cooking, prepare the dressing.
- Juice the lemon or limes to yield about 6 tbsp of juice.
- Add the juice to a large bowl, along with the rest of the dressing ingredients. Stir to combine.
Corn
- Remove the husk and silk from the corn. Rinse.
- Bring a pot of water to a boil (large enough to fit the cob of corn).
- Add the cob and simmer for about 5 minutes. Remove the corn from the pot and let cool.
- Once cooled, stand the corn on one end. Use a knife to strip the corn off of the cob.
- One cob will yield about one cup but you don't have to measure - use all the corn that you remove.
- You can sub 1 cup frozen corn that has been thawed but fresh summer corn is better in this recipe.
Put it All Together
- We made slow roasted tomatoes the day before to use in this recipe but you can use store bought sun-dried tomatoes.
- Slice the tomatoes and add them to the bowl.
- Slice the mint and add it to the bowl.
- Add the quinoa and stir to combine.
- Add the remaining ingredients (except seeds or pine nuts). Stir to combine.
- Taste and adjust seasonings to taste.
- Top with the toasted sunflower seeds or pine nuts (optional).
Nutrition
Calories: 225kcal | Carbohydrates: 35g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 186mg | Potassium: 869mg | Fiber: 5g | Sugar: 8g | Vitamin A: 318IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg