Ingredients

The following ingredients have 7 Servings
  • 1/2 cup lemon juice
  • 6 tbsp olive oil
  • 2 tbsp dijon
  • 2 tbsp honey (or maple syrup)
  • 2 tbsp chopped dill
  • 2 tbsp chopped basil
  • 1/2 cup quinoa
  • 2 yellow zucchinis
  • 2 green zucchinis
  • 4 fresh market corn
  • 1/2 cup crumbled feta
  • 1/4 cup fresh dill, chopped
  • salt & pepper to taste

Instruction

  • In a small bowl, whisk together your lemon juice, olive oil, dijon, honey, dill, and basil. Set aside.
  • Cook quinoa according to package directions. Set aside and let cool.
  • Shuck your corn, and place them in a large pot of boiling water. Cook for about 3 minutes, then remove from heat and run under cold water to stop them from cooking.
  • Once your corn are cool in to handle, cut off all the kernels using a sharp knife. Set aside.
  • Chop the ends off your zucchinis and discard them.
  • Using a mandolin or a vegetable peeler, peel your zucchinis into ribbons.
  • Add your zucchini ribbons, corn kernels, quinoa, crumbled feta, dill, and salt & pepper into a large mixing bowl.
  • Top with dressing and toss together.
  • Serve immediately.