We have been enjoying all the fresh fruits and vegetables this summer and I’m not looking forward to that ending in a couple of months. There’s nothing like a vine-ripened tomato from your garden or fresh picked corn on the cob. This recipe highlights all things I love about the summer! There’s zucchini, corn, tomatoes, basil and a refreshing vinaigrette. This skillet can also be made into a cold salad – perfect for those summer picnics!
1 3/4 cup chicken broth
1 cup quinoa, rinsed and drained
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced
2 ears corn, kernels cut off the cob
2 green onions
1 medium sized tomato, chopped
1/2 cup feta cheese
2 Tbsp chopped basil
salt and pepper
1 Tbsp lemon zest
2 Tbsp lemon juice
1 1/2 Tbsp honey
1 garlic clove, microplaned
1/2 tsp salt
1/4 tsp pepper
Using the chicken stock, cook the quinoa according to the package instructions. Once cooked, fluff the quiona with a fork and let cool slightly.
In a small bowl, combine all the ingredients for the vinaigrette and set aside.
Using a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute until golden brown. Add the zucchini, corn and green onions and season with salt and pepper. Saute until just tender and then add the quinoa and half of the vinaigrette. Stir well and cook for an additional minute.
Add the remaining vinaigrette, tomatoes, feta and basil to the skillet. Stir well to combine. Let cool 10 minutes before serving.
If you want to make this a cold salad, do not combine the quinoa into the skillet. Let all ingredients cool separately and then combine the cooked quinoa, cooked vegetables, tomatoes, feta, basil and vingairette into a large bowl. Chill until you’re ready to serve.
Source: Iowa Girl Eats