Although fall is officially here and the days are cooling, there is still plenty of zucchini around and I wanted to give summer one last hurrah with this zucchini and corn quinoa salad with a basil pesto dressing. This salad is as easy as it sounds with the quinoa, sautéed zucchini and corn, the basil pesto dressing and I like to add some chickpeas to fill it out a bit along with some green onions and toasted pine nuts as garnish. Really all you need to do is cook the quinoa, zucchini and corn and mix everything and you are done! This pesto zucchini and corn quinoa salad makes for a great side or even a light meal and it’s sure to brighten your day!
Pesto Zucchini and Corn Quinoa Salad
A light zucchini and corn quinoa salad in a bright lemon-y basil pesto dressing.
- 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
- 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.
- 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.
- Mix everything and enjoy!
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