Zucchini and Corn Pesto Quinoa Salad

Zucchini and Corn Pesto Quinoa Salad

Yields: 6 servings

A light zucchini and corn quinoa salad in a bright lemon-y basil pesto dressing.

Ingredients:

  • 1 cup quinoa, rinsed
  • 1 3/4 cups water or broth
  • 1 tablespoon olive oil
  • 2 tsp. minced garlic
  • 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 (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup green onions, diced
  • 1/4 cup slivered almonds
  • 1/2 cup basil pesto (see recipe below for homemade or store bought)
  • 2 tablespoons lemon juice
  • 2 tsp salt & 1 tsp pepper or to taste

Directions:

  1. 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.
  2. Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
  3. Add the rinsed chickpeas, slivered almonds, pesto, lemon juice and more salt and pepper to taste.
  4. Mix everything and enjoy!

Basil Pesto

Yields: 16- 1 Tablespoon servings (or 1 cup)

A fresh, light and summery homemade basil pesto!

Ingredients:

  • 1 cup basil, packed
  • 1 tsp. minced garlic
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup parmigiano-reggiano, grated
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Directions:

  1. Place everything into a food processor and blend.