We have a farmers market very close to our new house and everything there is certified organic. I love buying produce from the farmers market because I know that it is in season, but this place is a bonus because I know everything there has been grown without any chemicals.
I have had a goal to eat more fresh produce from here. While some weeks I have more success at that than others, this recipe is great for anything that I find there. Feel free to swap out any of the veggies and make it according to what you have fresh in what is left over in the fridge. The lemon makes this very fresh and the feta adds a nice creamy texture. We thought this would be a great side dish with salmon or another fish.
- 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, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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.
- Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
- 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.
- 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.
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