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
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.