Corn & Quinoa Salad with Honey Lemon Vinaigrette

This is DELICIOUS! Really, make it as soon as soon as you can.

Ingredients:

1 3/4 cups chicken broth

1 cup quinoa, rinsed and drained

1 Tablespoon extra virgin olive oil

2 cloves garlic, minced

1 small zucchini, quartered and sliced (or half a large one)

2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)

2 green onions

salt & pepper

1 vine-ripened tomato, chopped

1/2 cup feta

2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:

1 Tablespoon lemon zest

2 Tablespoons lemon juice

1 1/2 Tablespoons honey

1 garlic clove, microplaned or finely minced

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.

2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.

3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*

4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.


Source: iowagirleats.com "Farmers' Market Skillet"