Vegetable Quinoa Salad with Honey Lemon Vinaigrette

vegetable quinoa salad with zucchini and feta.

Vegetable Quinoa Salad with Honey Lemon Vinaigrette

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.

Course Salad

Cuisine American

Prep Time 5

Cook Time 30

Servings

Calories 233kcal

Author Kylie Mazon-Chambers

Ingredients

For the quinoa:

2 cups chicken broth
1 cup uncooked white quinoa

For the honey lemon vinaigrette:

1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons honey
¼ cup extra-virgin olive oil
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper

For the vegetables:

2 tablespoons extra-virgin olive oil
1 medium zucchini, cut in half lengthwise and sliced into half moons
2 ears corn, cut off the cob
2 cloves garlic, minced
Kosher salt, as needed
Freshly ground black pepper, as needed
1 medium Roma tomato, cored and diced
2 green onions, sliced
¼ cup roughly chopped flat-leaf parsley
1 tablespoon fresh dill
¾ cup crumbled feta cheese

US Customary - Metric

Instructions

For the quinoa:

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, about 25 minutes.
Fluff the quinoa with a fork. Cover and set aside.

For the Honey Lemon dressing:

Combine the lemon zest, lemon juice, honey, olive oil, minced garlic, salt and pepper in a small bowl. Whisk to combine and set aside.

For the Vegetables:

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, stirring to combine once more.

For serving:

To serve, top with the remaining feta cheese. Season to taste with salt and pepper and serve at room temperature or refrigerate until chilled and serve.

Notes

To make it more filling, try adding protein options like chickpeas, black beans, diced chicken, or shrimp. You can also stir in fresh spinach or arugula for added greens and nutrients.

Nutrition