Past Recipes
Zucchini, Corn, and Quinoa Salad

Zucchini, Corn, and Quinoa Salad with Honey-Lime Dressing and Queso Blanco

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Recipe Details


Can quinoa salad be addictive? If you ask Chef Liz, absolutely. Here, she combines the grain with tender zucchini ribbons, tomatoes, fresh corn, and arugula. It’s tossed with a honey, lime, and herb vinaigrette, then finished with honey-glazed pumpkin seeds and mild queso blanco. This one’s going to be in our summer picnic rotation for sure.


  • Vegetarian
  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 660
  • Protein 21g
  • Total Carb 63g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    1/2 cup
  • lime
  • zucchini
    6 ounces
  • cilantro
    1/8 ounce
  • parsley
    1/8 ounce
  • ear corn
    ear corn
  • unsalted butter
    3 packets
    unsalted butter
  • pumpkin seeds
    3 tablespoons
    pumpkin seeds
  • honey
    1 packet
  • baby arugula
    3 ounces
    baby arugula
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • queso blanco
    2 ounces
    queso blanco

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan
  • 8" small nonstick pan

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Meanwhile, rinse all produce. If you have a zester and want to infuse your dressing with more flavor, zest up to ½ lime, then halve.

  2. Prepare ingredients

    Prepare ingredients

    Quarter zucchini lengthwise through stems, then arrange cut-side down on cutting board. Using a vegetable peeler, peel zucchini lengthwise into wide ribbons—try holding the stem end firmly and slowly peeling away from yourself, yielding as many wide ribbons as you can until you reach the thin center (pre-dinner snack, anyone?). Alternatively, thinly slice lengthwise. Finely chop cilantro and parsley leaves and stems.

  3. Cook corn

    Cook corn

    Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Heat butter in a large pan over medium-high heat. When butter is foamy, add corn and cook, stirring occasionally, until golden brown, 6-8 minutes. Remove pan from heat and stir in juice of ½ lime, ¼ teaspoon salt, and pepper as desired. Set aside until Step 5.

  4. Glaze pumpkin seeds

    Glaze pumpkin seeds

    While corn cooks, place pumpkin seeds in a small nonstick pan over medium-high heat. Toast, stirring frequently, until golden and fragrant, 2-3 minutes. Remove pan from heat; stir in ½ packet honey (save remainder for dressing) until melted and clinging to pumpkin seeds, 30 seconds. Season with ⅛ teaspoon salt. Transfer pumpkin seeds to a plate to cool.

  5. Finish quinoa salad

    Finish quinoa salad

    In a large bowl (big enough for the salad), whisk together herbs, lime zest (if using), juice of remaining lime, remaining honey, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Pat arugula dry with paper towel and add to bowl with dressing, along with whole grape tomatoes, quinoa, zucchini, and corn. Toss to combine.

  6. Plate quinoa salad

    Plate quinoa salad

    Divide zucchini, corn, and quinoa salad between serving bowls. Crumble over queso blanco, garnish with honey-glazed pumpkin seeds, and dig in!

What is Plated?

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