Green & Gold Quinoa Salad
Makes: 8 servings
- 1 cup quinoa
- 2 tablespoons EVOO
- 2 zucchini, quartered lengthwise and sliced crosswise
- 1 bunch scallions trimmed, sliced crosswise
- 5 ears corn, kernels cut from cob
- 1/2cup chopped flat-leaf parsley
- 1 cup sliced almonds, toasted
- lemon wedges
- Cook quinoa according to package directions; let cool. In skillet, heat EVOO over medium-high. Add zucchini and scallions. Cook, stirring, until zucchini is crisp-tender, 5 minutes; let cool. In large bowl, toss quinoa, zucchini mixture, corn and parsley; season. Cover and refrigerate until ready to serve. (Can be made 2 days ahead.) Before serving, toss in almonds. Serve with lemon wedges.