A great summer side dish!
Ingredients
3/4 cup dry quinoa
1 1/2 cups chicken broth
Salt and pepper
1 Tablespoon olive oil + 1 teaspoon olive oil
1/2 teaspoon lemon zest
3 cloves garlic minced
1 medium zucchini, cut into eights through the length and then sliced
Fresh corn from three ears of corn
1/3 cup sliced green onion
4 ounces feta cheese
Instructions
Cook the quinoa in the chicken broth according to manufacturer's instructions.
Season lightly with salt and pepper. Let cool slightly and toss with 1 teaspoon olive oil
and 1/2 teaspoon lemon zest
Heat 1 Tablespoon olive oil in large skillet over medium-high heat. Add diced zucchini, corn kernels and garlic. Saute until the vegetables begin lightly brown, stirring occasionally, about 8 minutes.
Turn off heat. Add quinoa to vegetable mixture. Toss to combine.
Add sliced green onion and feta cheese. Toss lightly.
Serve warm.