Pesto Zucchini and Corn Quinoa Salad

• Produce

  • 1 (15 ounce can Chickpeas
  • 1 cup Corn, fresh or frozen
  • 2 cloves Garlic
  • 1/4 cup Green onions
  • 4 cups Zucchini

• Canned Goods

  • 1 3/4 cups Water or broth

• Condiments

  • 1/2 cup Basil pesto, homemade or store bought
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

Found on closetcooking.com

Description

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water or broth
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 4 cups zucchini (~2 medium sized zucchini), diced
• 1 cup corn, fresh or frozen
• salt and pepper to taste
• 1 (15 ounce) can of chickpeas, rinsed and drained
• 1/4 cup green onions, sliced
• 1/4 cup pine nuts, toasted
• 1/2 cup basil pesto (homemade or store bought)
• 2 tablespoons lemon juice

Directions

• Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
• Meanwhile, prep the zucchini and corn, heat the oil over medium-high heat, add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
• Mix everything and enjoy!

Nutrition