Zucchini Corn Pesto Quinoa Salad
 
Prep time
Cook time
Total time
 
Tons of veggies and good-for-you foods make this salad a winner on so many levels! So good!
Recipe type: Salad
Serves: 6-8 servings
Ingredients
  • 1 cup Quinoa, rinsed
  • 1¾ cups water or reduced sodium Chicken Broth
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic, chopped
  • 4 cups Zucchini (about 2 medium-sized zucchini), diced
  • 1 cup Corn, fresh or frozen
  • Salt & Pepper, to taste
  • 1 (15 ounce) can of chickpeas, rinsed and drained
  • ¼ cup Green Onions, sliced
  • ¼ cup Pine Nuts, toasted
  • ½ cup Basil Pesto (homemade or store bought)
  • 2 tablespoons Lemon Juice
Preparation Instructions
  1. First things first, prep all of your veggies by chopping your zucchini, slicing you green onions, rinsing your chick peas, toasting your pine nuts, and mincing your garlic.
  2. In a small pan, combine 1¾ cup of chicken broth (or water if you prefer) with 1 cup of quinoa that has been rinsed. And bring the quinoa to a boil. Stir the mixture, pop on the lid, and reduce the heat to low and let it simmer for 10-15 minutes according to package instructions. Then when the liquid is absorbed, remove the pan from the heat and let it sit for 5 minutes.
  3. While the quinoa cooks, heat a large non-stick skillet over medium to medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, carefully add the corn, zucchini, and garlic to the pan and sauté for about 12 minutes, stirring pretty frequently. You’re looking for the veggies to be tender and for them to get slightly brown. Once they are cooked, remove the pan from the heat.
  4. Time to put together the salad. In a very large bowl add the quinoa, cooked veggies, chick peas, sliced green onions, toasted pine nuts, 2 tablespoons of lemon juice, and ½ cup of the basil pesto to the bowl. Stir until everything is well combined and serve right away.
  5. Eat this for a light meal on its own or as a side for your favorite chicken or fish recipe. You can also top with some crumbled Feta or goat cheese for a tangy, salty bite if you choose as well. Enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/zucchini-corn-pesto-quinoa-salad/