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Summer Quinoa Salad

Summer Quinoa Salad

Shiloh Farms Summer Quinoa Salad with Squash & Corn

Summer Quinoa Salad with Squash & Corn
Yields 4 servings


1½ C. Shiloh Farms Organic Tri-Color Quinoa or PureLiving Organic Sprouted Quinoa, rinsed
½ tsp. Shiloh Farms Himalayan Pink Salt
2 C. zucchini, cut into ½" slices
2 C. yellow squash, cut into ½" slices
1 C. fresh corn
1 C. cherry tomatoes
3 Tbsp. balsamic vinegar
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
2 tsp. Shiloh Farms Alfalfa Honey
4 C. baby spinach, rinsed
1 handful fresh basil, chopped
4 oz. goat chevre, crumbled 


1. In large saucepan, combine quinoa with salt and 2½ C. water and bring to boil; reduce heat, cover, and simmer 15 minutes, or until most of the liquid is absorbed
2. Remove quinoa from heat and let stand, covered, for 5 minutes; set aside and allow to cool slightly
3. Add zucchini, squash, and ½ Tbsp. oil to large skillet; lightly season with salt and pepper and sauté 5-6 minutes, or until squash is just soft-tender and begins to brown
4. Remove squash from heat and allow to cool slightly before stirring in quinoa, corn, and tomatoes
5. In large bowl, combine balsamic, lemon juice, remaining oil, and honey; whisk vigorously to incorporate
6. Add spinach, vegetables, and basil and toss to mix; top with crumbled chevre 
7. For maximum effect, allow salad to sit before serving so that flavors may combine

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