Vegetable Quinoa Salad with Honey Lime Vinaigrette
This veggie quinoa salad is one my favorite meals to make after going to the farmers market because it is an easy fresh farm to table meal perfect for summer.
In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes.
Drain the quinoa in a fine mesh strainer, then return to the pan and fluff with a fork. Cover the quinoa and set aside.
For the Honey Lemon dressing:
Combine the lemon zest, lemon juice, honey, olive oil, minced garlic, salt and pepper in a small bowl. Whisk to combine and set aside.
For the Vegetables:
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic, zucchini and corn and sauté until tender, about 4 minutes.
Remove from heat and season with salt and pepper. Stir in chopped tomato and sliced green onion.
In a large bowl combine the quinoa, vegetables and vinaigrette stirring to coat all the ingredients evenly. Add half of the feta cheese and stir to combine.
For serving:
To serve, top with the remaining feta cheese, parsley and dill. Serve either warm or cold.