Fresh and colorful, this quinoa salad is protein-packed and rich in vitamins – plus, it is filling, so it makes an excellent lunch or dinner choice!

Farmer’s Market Quinoa Salad with Lemon Basil Vinaigrette

Lemon Basil Vinaigrette Dressing


Zest and juice of 3 lemons

1 tablespoon minced shallots

2 cloves minced garlic

1 1/2 cups basil leaves, cut into chiffonade

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1 1/2 teaspoons salt

1 1/2 teaspoon freshly ground black pepper

1 cup extra virgin olive oil


Whisk lemon zest/juice and next 7 ingredients together in a medium bowl. Gradually whisk in olive oil. Set aside until ready to toss salad.

Farmer’s Market Quinoa Salad


2 cups quinoa

4 cups water

3 small zucchini, ends trimmed, sliced lengthwise into 1/2-inch-thick slices

2 tablespoons extra virgin olive oil

Salt and pepper

3 ears fresh corn kernels, cooked

2 large tomatoes, diced (about 1 1/2 cups)

5 ounces baby arugula, sliced into a chiffonade

4 ounces feta cheese, crumbled


Heat water to boil. Add quinoa, cover, reduce heat, and simmer 15 minutes until done. Transfer quinoa to a large bowl to cool. Meanwhile, heat grill to medium high. Brush both sides of zucchini with olive oil and season with salt and pepper. Grill 3 minutes per side and transfer to a cutting board. Cut grilled zucchini into 1/2-inch slices and add to bowl with cooled quinoa. Add remaining salad ingredients to bowl and toss with salad dressing.

*Recipe and image courtesy of Debi Shawcross, Chef/Instructor/Author. Visit or follow @DebiShawcro.*