Saladsclosetcooking
Pesto Zucchini and Corn Quinoa Salad
A light zucchini and corn quinoa salad in a bright lemon-y basil pesto dressing.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
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.
quinoa, rinsed1 cup
2
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.
garlic, chopped2 cloveszucchini (~2 medium sized zucchini), diced4 cupscorn, fresh or frozen1 cupsalt and pepper to taste
3
Mix everything and enjoy!
Nutrition Facts
calories
Calories 334
fat Content
Fat 17.5g
fiber Content
Fiber 6.9g
sugar Content
Sugars 4g
sodium Content
Sodium 142mg
protein Content
Protein 11.9g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 5mg
carbohydrate Content
Carbs 35.1g
saturated Fat Content
Saturated 2.6g
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