This super simple zucchini corn and quinoa salad is packed full of summer flavor, perfect to make ahead for a picnic, and is vegan and gluten free! Learn how to make this summer salad for a crowd and always have this easy side dish recipe in your back pocket!
3 T olive oil
1 large zucchini, sliced
1 large red bell pepper, diced
2 tsp kosher salt
1 garlic clove, sliced thin
1/4 tsp dried chili flakes
1 cup corn kernels (from about 2 ears)
2 C cooked quinoa
2 T apple cider vinegar
1/2 C chopped mint
1/2 C chopped basil
Arugula for serving, optional
In a large skillet heat your oil over medium high heat. Add the zucchini and red bell pepper and cook, stirring only occasionally for 7-10 minutes, or until the zucchini softens and takes on a little brown color.
Add the sliced garlic, salt, chili flakes, and corn kernels. Toss to combine and cook for three minutes.
Stir in the quinoa, cider vinegar, and chopped herbs. Season to taste.
Serve over arugula or fresh green of your choice.
You can use frozen corn in place of fresh, just defrost it before cooking.
Any kind of quinoa will work fine in this dish, but my personal favorite is the red for it’s slightly chewier texture.
Feel free to substitute something else in place of the apple cider vinegar if you don’t have it. I’d avoid anything too sweet like balsamic though.
Keywords: picnic friendly salad, quinoa salad, summer ratatouille, zucchini quinoa salad, what to do with leftover quinoa, zucchini corn recipes