Veggie and Quinoa Salad

• 1 3/4 cup fat free chicken broth
• 3/4 cup quinoa
• EVOO
• 2 cloves garlic, finely chopped
• 1/2 a large zucchini, coarsely chopped
• 2 cups frozen corn
• 2 handfuls green onions, chopped
• salt
• 1 tomato, coarsely chopped
• feta cheese crumbles, about 3/4 of a plastic tub
• 2 handfuls fresh basil, chopped
• zest of one lemon
• 2 tbsp lemon juice (from the lemon you just zested)
• 1 1/2 tbsp honey
• 1 clove garlic, finely chopped
• salt

Bring chicken broth to a boil. Add quinoa, cover and reduce heat to medium-low. Cook until all the broth is tender, about 15-20 minutes. Fluff the quinoa a little with a fork and let cool for a few minutes.

While the quinoa is cooking, combine the last five ingredients in a small bowl. Whisk and set aside.

Heat a large skillet on medium heat. Add EVOO, about one turn of the pan. Add garlic and saute. Add zucchini, corn and onion. Cook until the veggies are just starting to get tender. Add the cooked quinoa and half the vinaigrette. Stir and cook another minute or two. Add remaining vinaigrette, feta, tomato and basil. Give another stir or two to make sure all ingredients are combined.

Let cool a few minutes before serving. Can also be chilled and served as a cool dish.

Adapted from iowagirleats.com