roasted corn and zucchini quinoa salad


Summer may be coming to a close, but I just can’t seem to give up the summer food…

This little beauty was born from all my leftover ingredients from the week’s dinners. Β It’s an incredibly easy and delicious side-dish, or throw in some chicken and eat it for the main course.


  • cooked quinoa (1/2 cup uncooked quinoa serves two people once cooked)
  • 1 small zucchini
  • 1/2 cup cherry tomatoes, halved
  • 1-2 fresh corn, cut off the cob
  • feta cheese to crumble on top
  • drop of olive oil
  • salt and pepper to taste
  • balsamic vinegar, or your favorite type of dressing to spice things up


  1. Start by cooking your quinoa.
  2. While quinoa is cooking, saute zucchini in a bit of olive oil. Once soft, add the tomatoes and corn.
  3. Assemble everything together and sprinkle with balsamic vinegar and feta cheese.





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