Green & Gold Quinoa Salad

Green & Gold Quinoa Salad
  • 8Servings


  • 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
  • 1/2 cup 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.