Pesto Zucchini and Corn Quinoa Salad recipes

Ingredients

• 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
• pepper
• 1 (15 ounce) can of chickpeas, rinsed and drained
• 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

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