How To Make Quinoa Salad with Squash Blossoms

INGREDIENTS

 

2 cups water

1 cup uncooked quinoa

7 - 10 squash blossoms, quartered lengthwise or sliced into thick ribbons crosswise

1 zucchini (courgette), julienned (I use the Zyless julienne peeler) or shaved into ribbons or spiralized

1 ear raw corn, kernels sliced off

12 grape or cherry tomatoes, quartered or halved

¼ cup sliced fresh basil

2 Tbsp extra-virgin olive oil

1 Tbsp white wine vinegar

½ tsp sea salt

Ground black pepper, to taste (I like a lot in this recipe)

DIRECTIONS

1. In a medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, lift lid, add squash blossoms on top, put lid back on, and steam for 5 minutes. Fluff with a fork and add to a large bowl. Allow to cool for a few minutes.

2. Gently stir in remaining ingredients into quinoa mixture until incorporated. Cover and chill for at least 2 hours, or until cold. Serve chilled.