QUINOA - Farmers’ Market Quinoa Skillet

Categories:
Nb persons: 3
Yield:
Preparation time:
Total time:
Source:

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.

Recipe uploaded with Shop'NCook for iPhone.

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