Tomorrow night is the first rehearsal of the season for the Pittsburgh Camerata. This is a professional choir I sing with in the city. We’re having a “rehearsal camp” this weekend, and one of the great things about this group is that besides being great singers, most everyone is a great cook as well. Anyway, we’re having a potluck before rehearsal tomorrow night and I of course have to bring something with lemons in it, so I’m planning to make a corn and zucchini quinoa salad. The recipe comes from Martha Stewart’s Everyday Food with some substitutions. I’m using quinoa instead of orzo because I really enjoy the versatility of quinoa, not to mention it’s a very healthy grain and gluten-free for those who need to worry about such things.
- 6 medium zucchini, diced
- Coarse salt and ground pepper
- 1 pound quinoa
- 4 tablespoons extra-virgin olive oil
- 6 ears of corn, kernels removed
- 1 small red onion, chopped
- 1 jalapeno, seeded and diced (optional)
- 1 tablespoon lemon zest
- juice of 3-4 fresh-squeezed lemons
- 1 cup fresh basil leaves, torn
- 2 cups crumbled feta
- Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, prepare quinoa according to package instructions (I like to throw it in my rice cooker). The general rule of thumb for cooking quinoa is one part quinoa to two parts water. Transfer to a large bowl after cooking.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add corn and cook, stirring occasionally, until just tender, about 4 minutes. Add to quinoa along with zucchini, 3 tablespoons oil, onion, jalapeño (optional), and lemon zest and juice; season with salt and pepper. Stir in basil and feta. You may want to hold off on adding any salt until after you stir in the feta since it can be pretty salty.