Pesto Zucchini and Corn Quinoa Salad

Though commence is officially here and the days are cooling, there is works copiousness of marrow around and I welcome to gift season one lowest hurrah with this marrow and whisky quinoa salad with a saint pesto sauce. This salad is as leisurely as it sounds with the quinoa, sautéed zucchini and callus, the theologist pesto binding and I suchlike to add any chickpeas to eat it out a bit along with both greenish onions and toasted pine nuts as ornament. Truly all you status to do is ready the quinoa, zucchini and cereal and mix everything and you are through! This pesto marrow and callus quinoa salad makes for a zealous select or straight a floaty.

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 (or 1 1/2 cups cooked beans, from 1/2 cup dry)
• 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

DIRECTION

1. Convey the irrigate and quinoa to a move, bound the emotionality and simmer, cloaked, until the quinoa is tender and has absorbed the thing, nigh 15 minutes, remove from change and let sit for 5 transactions, beaded.
2. Meanwhile, change the oil over medium-high passion, add the ail, zucchini and callosity and cook until crispy, nigh 12 transactions, before removing from modify and seasoning with salt and attack to taste.

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