Pesto Zucchini and Corn Quinoa Salad #vegetarian #easysalad

A light zucchini and corn quinoa serving of mixed greens in a splendid lemon-y basil pesto dressing.

Despite the fact that fall is authoritatively here and the days are cooling, there is still a lot of zucchini around and I needed to give summer one final hurrah with this zucchini and corn quinoa plate of mixed greens with a basil pesto dressing. This serving of mixed greens is as simple as it sounds with the quinoa, sautéed zucchini and corn, the basil pesto dressing and I like to add a few chickpeas to round it out a bit alongside some green onions and toasted pine nuts as embellishment.

Extremely you should simply cook the quinoa, zucchini and corn and blend everything and you are finished! This pesto zucchini and corn quinoa serving of mixed greens makes for an extraordinary side or even a light feast and it's certain to light up your day!

Also Try Our Recipe : GINGER GARLIC NOODLE SOUP WITH BOK CHOY (BOK CHOY SOUP)

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

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. Mix everything and enjoy!

For more detail : bit.ly/2Kw6mFH

Read More Our Recipe : Basil Lemon Pasta Salad