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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This is a versatile recipe that can also be served as a main dish (2 entree portions). Feel free to throw in any veggies you'd like. Ingredients:
dressing |
1 tbsp lemon zest |
2 tbsp lemon juice |
1 tbsp honey |
1 garlic clove, finely miinced |
2 tbsp chopped parsley |
2 green onions, thinly sliced |
salt & pepper, to taste |
skillet |
1 tbsp olive oil |
2 garlic cloves, minced |
1 small or 1/2 large zucchini, quartered & sliced |
1 1/2 cups sweet corn kernels |
salt & pepper, to taste |
1 1/2 cups cooked quinoa |
1/2 cup crumbled feta cheese |
Directions:
1. Dressing
2. Combine all ingredients and set aside.
3. Skillet
4. Heat olive oil over medium heat in a large skillet. Add garlic and cook for 1-2 minutes until fragrant, careful not to burn.
5. Add zucchini and cook for 3-4 minutes, stirring occasionally.
6. Add corn and cooked quinoa, stir to incorporate. Cook until heated through.
7. Pour dressing into skillet and mix to incorporate.
8. Serve with crumbled feta over top.
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