Zucchini and Corn Quinoa Salad


Last night, my husband and I did our weekly scheduled grocery. As we were picking out vegetables for our dinner tonight, I turned and spotted the beautiful zucchini corner. Zucchinis are almost always mistaken as cucumber (here in my country), funny but true. Oh, I love these greens – not only are they good sources of magnesium (good for muscle and nerve function), but like Quinoa, they are packed with protein as well. I love mixing them with my food or snacking on them with corn! They’re a perfect pair. You have protein, fiber and antioxidants at the same time.

This 10-minute prep salad is super simple yet full of flavors with every bite! One of my favorites!

Zucchini and Corn Quinoa Salad 

Serves 1 



1/2 cup Quinoa

1/2 cup Corn (kernels)

1/2 cup Zucchini, diced

1/2 tsp Basil, dried

1/2 tsp Oregano, dried

1/2  tsp Thyme, dried

1 garlic clove, minced

1 tbsp olive oil

1/4 cup crumbled feta cheese

Salt and freshly ground pepper, to taste


In a saucepan, cook the quinoa according to the package instruction; set aside.

Tip: Cook it under low fire. Double the cup of water for every cup of quinoa to make sure it cooks well.

Heat the olive oil in a large skillet over low to medium heat. Add the garlic until golden for about 1 minute.

Add the zucchini, corn, basil, thyme, oregano. Cook and stir occasionally for about 3 to 4 minutes until the diced zucchinis are tender and cooked. Season with salt and pepper to taste.

In a large bowl, combine the quinoa, zucchini and corn mix, feta cheese. Gently toss the salad to combine.


Love and light,


Photos were taken by the author.

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