Cheesy Quinoa and Veggies

• 1 cup quinoa
• 2 cups fat free chicken broth
• EVOO
• 1 handful frozen corn
• 2 handfuls frozen broccoli 
• 2 handfuls red pepper, coarsely chopped
• 2 handfuls onion, chopped
• 2 cloves garlic, finely chopped
• 3 handfuls shredded reduced fat Mexican cheese
• salt
• seasoning salt, I prefer Curt's or Lawry's

Bring chicken broth to a boil in a medium pot. Add the quinoa and prepare according to box directions, about 12 minutes.

While the quinoa is cooking, heat a large skillet on medium heat. Add the EVOO, about 1-2 turns of the pan. Lightly sautee the veggies, starting with the frozen ones first. Season with the salt and seasoning salt and stir to combine. Reduce heat to a simmer.

When the quinoa is fully cooked, add to the veggie skillet. Give another stir. Slowly add the cheese, one handful at a time, and stirring after each addition. The heat of the mixture will quickly melt the cheese.

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