INGREDIENTS
1 3/4 cups
chicken broth
1 cup
quinoa, rinsed and drained
1 tbsp
extra virgin olive oil
2 cloves
garlic, minced
1
small zucchini, quartered and sliced (or half a large one)
2
ears sweet corn, kernels cut off the cob (about 1-1/2 cups)
2
green onions
salt & pepper
1
vine-ripened tomato, chopped
1/2 cup
feta
2 tbsp
chopped basil
1 tbsp
lemon zest
2 tbsp
lemon juice
1 1/2 tbsp
honey
1
garlic clove, microplaned or finely minced
1/2 tsp
salt
1/4 tsp
pepper