Quinoa, Corn and Zucchini Medley Recipe

Name: Quinoa, Corn and Zucchini Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1 cup corn; 1 medium zucchini, diced (about 1 cup); 4 green onions, thinly sliced (about 1/4 cup); ¼ cup chopped cilantro; 2 tablespoons chopped of fresh mint, plus sprigs for garnish; ¼ cup pine nuts; 3 tablespoons olive oil; 2 tablespoons orange juice; 1 tablespoon lemon juice; ¼ teaspoon grated orange zest

Servings: persons

1 cup quinoa
1 cup corn
1 medium zucchini, diced (about 1 cup)
4 green onions, thinly sliced (about 1/4 cup)
¼ cup chopped cilantro
2 tablespoons chopped of fresh mint, plus sprigs for garnish
¼ cup pine nuts
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
¼ teaspoon grated orange zest

1
To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan.
2
Stir in quinoa, cover, and reduce heat to medium low.
3
Simmer 15 minutes, or until quinoa is tender and opaque and liquid is absorbed.
4
Let stand 5 minutes, then transfer to large bowl.
5
Fluff with a fork, and cool.
6
Fold corn, zucchini, green onions, cilantro and mint into quinoa.
7
To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in small bowl.
8
Season with salt and pepper.
9
Drizzle dressing over quinoa mixture, and toss well.
10
Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup quinoa, 1 cup corn, 1 medium zucchini, diced (about 1 cup), 4 green onions, thinly sliced (about 1/4 cup), and more.

Yes, Quinoa, Corn and Zucchini Medley falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa, Corn and Zucchini Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions