Description
A vibrant, hearty summer grain salad loaded with grilled zucchini, corn, cherry tomatoes, peppery arugula, and tangy feta, united by a zesty basil vinaigrette. Perfect for gatherings, picnics, or a light main dish.
Ingredients
1 cup uncooked quinoa
1 tbsp olive oil
1 small zucchini, quartered
1 ear of corn, kernels removed
1 cup cherry tomatoes, halved
2 cups arugula
1/2 cup crumbled feta
2 tbsp fresh basil, chopped
1 tbsp lemon juice
1 tbsp honey
4 tbsp olive oil (divided)
salt and pepper to taste
Instructions
Preheat grill or grill pan to medium-high heat.
Cook quinoa in a large pot of boiling water for 15 minutes. Drain and let cool.
Toss zucchini and corn with 1 tbsp olive oil. Grill for 5 minutes per side until charred. Let cool.
In a large bowl, combine cooled quinoa, grilled zucchini and corn, cherry tomatoes, arugula, and feta.
In a small bowl, whisk lemon juice, honey, 3 tbsp olive oil, basil, salt, and pepper to make dressing. Add to the salad and toss to coat.
Notes
Grilled veggies can be prepped ahead. Store leftovers in an airtight container for up to 3 days.
Swap quinoa with farro or barley if preferred. Add avocado for extra creaminess.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg