Veggie Quinoa Skillet with Honey Lemon Vinaigrette

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¾ cup or 420g

• Quinoa

  Uncooked

  1 cup or 170g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  3 cloves, minced or 9g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Corn

  Sweet, yellow, raw

  1 ½ cup or 218g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Feta cheese

  ½ cup, crumbled or 75g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Lemon zest

  3 tsp or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Honey

  1 ½ tbsp or 32g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Bring the chicken broth to a boil in a saucepan. Add the quinoa, cover, reduce heat to medium-low, and cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff with a fork and let cool slightly.
2. For the Honey Lemon Vinaigrette, combine lemon zest, lemon juice, honey, one-third of the garlic, salt, and pepper in a jar or bowl. Shake or whisk to combine and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the remaining garlic and sauté until golden brown, about 30 seconds.
4. Add the zucchini, corn, and scallions. Season with salt and pepper, and sauté until barely tender, about 4 minutes.
5. Add the cooked quinoa and half of the Honey Lemon Vinaigrette. Stir and cook for 1 more minute.
6. Add the remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and adjust seasoning with more salt and pepper if necessary.
7. Let cool for 10 minutes before serving.

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