This recipe uses raw corn and zucchini, which I wasn’t brave enough to try! I boiled my corn on the cob for 9 or 10 minutes and then removed the kernels … and I blanched the zucchini for a quick minute. I also made the vinaigrette (olive oil and lemon) in a separate small bowl and added it into the salad (I didn’t use it all). I would definitely double this recipe as it only serves 2. This would be great for lunch or a BBQ dinner while fresh corn is still available.
Recipe from blog Gourmette NYC.
Quinoa with Zucchini, Corn, Parsley, and Basil
1 cup cooked quinoa
1 ear of corn, kernels removed
1 small zucchini, thinly sliced (use a mandoline for best results)
1/2 cup chopped parsley
1/4 cup minced basil
1/4 cup extra virgin olive oil
1 lemon, juiced (about 2 tablespoons)
Salt and pepper
In a large bowl, toss the quinoa, corn, zucchini, parsley, and basil. Add the olive oil and lemon juice and toss, adding more olive oil and lemon juice if desired. Salt and pepper to taste.