A simple and refreshing summer salad, perfect for busy days when you still don’t want to compromise on flavor and health.

Preparation time: 25–30 min

Serves: 2–3

Vegetarian (vegan option available)

Ingredients

• 200 g quinoa
• 1 corn on the cob
• ½ zucchini
• 1 can butter beans
• 1 romaine lettuce head
• 200 g feta (vegan: use vegan feta)
• ½ cucumber
• A large handful of mint
• A large handful of parsley
• 1 spring onion
• 1 lemon (both zest and juice)
• Olive oil
• Salt and pepper

Instructions

1. Prepare the vegetables: Wash and prepare all vegetables. Roughly chop the romaine lettuce and slice the spring onion into thin rings. Cut the cucumber lengthwise and scoop out the watery core with a spoon, then slice it. Place the lettuce, spring onion, and cucumber in a large bowl.
2. Quinoa and bean mix: Cook the quinoa according to the package instructions. Roughly chop the parsley and mint leaves, and place them in a smaller bowl together with the drained butter beans, lemon zest, lemon juice, about ½ dl olive oil, salt, and pepper. Mix well.
3. Sauté: Slice the zucchini and cut the kernels off the corn cob. Sauté them separately in pans until lightly golden. Add the corn to the smaller bowl with the beans, and place the zucchini in the large bowl with the lettuce.
4. Assemble: Add the cooked quinoa to the large bowl of salad with some olive oil and season with salt, then toss well. Mix the beans and corn before adding them to the large bowl.
5. Serve: Finish by topping the salad with crumbled feta.