No need to turn the oven on with this dish. The only step of this recipe that requires heat is the quinoa. Cook a big batch (of quinoa) one evening, store in the refrigerators, and use the grains up during the week to make things like this.
To the cooked (and cooled) quinoa, add the following:
- thinly sliced raw zucchini
- raw sweet corn
- cherry tomatoes
- freshly chopped basil
- sliced kalamata olives
Dressing = olive oil + freshly squeezed lemon juice. No salt needed since the olives add enough salt.
Toss all the ingredients together and add the dressing.
Note on the corn: if possible, buy organic, non-GMO corn. Non-GMO corn is not automatically organic … admittedly, it’s a little annoying to have to remember to ask all these questions, but alas – our food system is wonky and our health is at stake … so here we are.
(Dish is gluten free + vegan)