Pesto Zucchini and Corn Quinoa Salad Recipe

Name: Pesto Zucchini and Corn Quinoa Salad Recipe
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

"A recipe for Pesto Zucchini and Corn Quinoa Salad : A light zucchini and corn quinoa salad in a bright lemon-y basil pesto dressing...."

INGREDIENTS

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1 cup quinoa, rinsed

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1 3/4 cups water or broth

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1 tablespoon olive oil

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2 cloves garlic, chopped

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4 cups zucchini (~2 medium sized zucchini), diced

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1 cup corn, fresh or frozen

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salt and pepper to taste

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1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)

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1/4 cup green onions, sliced

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1/4 cup pine nuts, toasted

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1/2 cup basil pesto (homemade or store bought)

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2 tablespoons lemon juice

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