Servings: 6

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

Directions

Step 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.

Step 2: 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.

Step 3: Mix everything and enjoy!