Meatless Mondays  |  Posted 09.29.14

Quinoa, Corn, and Zucchini Medley

Quinoa, Corn, and Zucchini Medley

Serves 6

Prep/Cook time: 30 minutes or fewer


  • 1 cup quinoa
  • 1 cup fresh or frozen corn kernels, thawed
  • 1 medium zucchini, diced (1 cup)
  • 4 green onions, thinly sliced (¼ cup)
  • 1/4 cup chopped cilantro
  • 2 Tbs chopped fresh mint, plus sprigs for garnish
  • 1/4 cup pine nuts
  • 3 Tbs olive oil
  • 2 Tbs orange juice
  • 1 Tbs lemon juice
  • 1/4 tsp grated orange zest


  • To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium-low. Simmer 15 minutes, or until quinoa is tender and opaque, and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork, and cool.
  • Fold corn, zucchini, green onions, cilantro, and mint into quinoa.
  • To make Dressing: Whisk together oil, orange juice, lemon juice, and orange zest in small bowl. Season with salt and pepper.
  • Drizzle Dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.

Nutritional Information" Per SERVING: Calories: 236, Protein: 6 g, Total Fat: 12.5 g, Saturated Fat: 1.5 g, Carbohydrates: 27 g, Cholesterol: 0 mg, Sodium: 110 mg, Fiber: 3 g, Sugar: 2 g,

Vegan, Gluten-Free

Recipe from Vegetarian Times