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I love shopping at my local farmers market in the summer months to add to this quinoa salad. They have organic and local fruits vegetables, beautiful flowers and local restaurants at set up stands. This veggie quinoa salad is one my favorite meals to make after going to the farmers market because it is an easy fresh farm to table meal perfect for summer. Walking up and down the aisles of stands always inspires me. The honey lemon vinaigrette keeps the salad moist and adds a sweet, acidic flavor.
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.
Fluff the quinoa with a fork. Cover and set aside.
Combine the lemon zest, lemon juice, honey, olive oil, minced garlic, salt and pepper in a small bowl. Whisk to combine and set aside.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the zucchini sauté until tender, about 4 minutes.
Add the corn and the garlic and continue to cook until the corn kernels soften, about an additional 3 minutes. Remove from heat and season with salt and pepper.
In a large bowl combine the quinoa, zucchini and corn mixture, tomato and green onion. Add the vinaigrette stirring to coat all the ingredients evenly. Add half of the feta cheese and herbs, then toss to combine once more.
To serve the vegetable quinoa salad, top with the remaining feta cheese, parsley and dill. Season with salt and pepper to taste and serve at room temperature or refrigerate until chilled.
If you like this vegetable quinoa salad recipe, try these other summer recipes:
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My family loved it!
So happy to hear that!!
The perfect summer salad! Light and refreshing but so much flavor!! Definitely will make again!
So happy to hear it! Thank you for sharing!!