Written by April AshcroftThis is an easy and delicious salad that is great for hot summer days. For a Mexican flare, use black beans instead of kidney, avocado instead of olives, use Mexican seasonings and leave out the balsamic vinegar.
Mediterranean Zucchini Salad
1/2 cup quinoa or millet, uncooked
3 zucchini, chopped (approx. 4 cups)
1/2 cup finely chopped red onion
2 cups raw corn, fresh off the cob
2 cans kidney beans or garbanzo beans, drained (or 1 can of each)
2 cloves garlic, minced
1 red bell pepper, chopped
2 medium tomatoes, chopped
1 can black olives, finely chopped
1 cup fresh basil, chopped
1/4 cup balsamic vinegar
Sea salt and pepper
Boil 1 cup water in small saucepan. Add quinoa and cook 15- 20 minutes until tender. Let cool. Place remaining ingredients in a large salad bowl. Mix in cooled grain and salt and pepper to taste.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
After years of developing recipes and collecting research on the health benefits of a plant-based diet, she has published two cookbooks, “Whole Food Goodness” and “Whole Food American Favorites.” Her newest release is available at The Kitchen Corner and online. Visit health4lifecooking.com or follow her blog at health4lifecooking.blogspot.com.
