Pesto Zucchini and Corn Quinoa Salad recipes
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
- pepper
- 1 (15 ounce) can of chickpeas, rinsed and drained
- 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
Instructions
Pesto Zucchini and Corn Quinoa Salad recipes serves 6 original recipe by Closet Cooking.
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