It seems like forever since I've posted a quinoa recipe. I may or may not have gone on a bit of a quinoa-bender for a few months there...
Quinoa seems to have either tons of flavor, or none. In the beginning I cooked it in water, but have since switched to using chicken or vegetable broth. It seems like a minimal change but it completely amps up the flavor of the entire dish.
This dish packs serious flavor and involves lots of fresh veggies, herbs and is finished with feta cheese. Topped with a honey-lemon vinaigrette this is now one of my favorite ways to serve quinoa.
Farmers Market Skillet
via iowa girl eats
1 3/4 c. chicken broth
1 c. quinoa, rinsed and drained
1 tbsp. extra virgin olive oil
2 cloves of garlic, minced
1 small zucchini, quartered and diced
2 ears of sweet corn (about 1 1/2 cups)
2 green onions
1 vine-ripened tomato, chopped
1/2 c. feta
2 tbsp. chopped basil
salt and pepper
Honey- Lemon Vinaigrette
1 tbsp. lemon zest
2 tbsp. lemon juice
1 1/2 tbsp. honey
1 garlic clove, finely minced
1/2 tsp. salt
1/4 tsp. pepper
Bring chicken broth to a boil in a saucepan. Add the quinoa, place a lid on top and reduce heat to medium-low. Cook until the broth is absorbed, about 25 minutes.
Combine all ingredients for the honey-lemon vinaigrette in a jar or bowl. Stir or shake to combine and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, green onions and season with salt and pepper. Saute for 4-5 minutes. Add cooked quinoa and half of the vinaigrette, stir and cook for 1 more minute.
Add remaining vinaigrette, tomatoes, feta cheese and basil to the skillet.
Let cool and serve!