Serves 2-4
Ingredients:
- 1/2 cup quinoa
- 1 cup water
- 1/4 cup hazelnuts
- 1 tablespoon vegetable oil
- 1-2 summer squashes
- 1 cup corn, fresh or frozen, grilled or raw
- 1 cup chickpeas, rinsed
- 1 tablespoon granulated sugar
- 1/4 cup fresh mint
- 1 lemon
- Salt and freshly ground black pepper, to taste
Heat the oven to 300 degrees F.
Rinse the quinoa. In a pot, combine the quinoa and season with salt.
Bring to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, 18 to 20 minutes.
Meanwhile, on a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned and fragrant, 12 to 15 minutes. Remove from the oven and let cool. With the side of a knife, lightly crush them.
Cut the summer squash in half lengthwise, then crosswise into 1/4-inch-thick half-moons.
Pick and coarsely chop the mint leaves; discard the stems.
Zest and juice the lemon.
In a pan over medium heat, warm oil until hot but not smoking. Add the squash, season with salt, and cook, stirring a few times, until just tender and beginning to brown, 4 to 5 minutes. Stir in the corn, chickpeas, and sugar and cook until warmed through, 2 to 3 minutes.
Scrape the squash mixture into a bowl. Add the quinoa, mint, lemon zest, and lemon juice, and toss to combine. Season to taste generously with salt and pepper.
Sprinkle with the chopped hazelnuts and serve. read more words!
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