Vegetable Quinoa Skillet

You know, there really is nothing better than a really easy, vegetarian meal...unless it's a hamburger. I like the idea of vegetarianism, but I don't like it in reality. I'll always like chicken and the occasional hamburger, and you can't have Thanksgiving without turkey, but this little skillet mix is pretty stinking amazing. Original recipe here (warning...very picture heavy post). I didn't know what to call this - skillet, stir-fry, hash, I don't know - but it's good no matter what you call it.

1 cup quinoa
1.75 cup low-sodium chicken broth
2 cloves garlic - minced
1 small zucchini, cubed
1.5 cups corn
1 cup green onions, chopped
1-2 Roma tomatoes, chopped
1/2 cup feta cheese
15-20 leaves of basil, chopped

Lemon Vinaigrette:
1 lemon, juiced and zested
1-1.5 Tlbs honey
pinch of salt
1.2 tsp pepper
1 garlic clove, finely minced

In a saucepan, combine the quinoa and chicken broth. Bring to boiling and then turn down to low. Let it simmer, covered, for about 25 minutes, until liquid is gone. Set it aside. Meanwhile, in a jar with a lid, mix 2 Tlbs lemon juice, 1 Tlbs lemon zest, honey, salt, pepper, and garlic. Shake well, set aside. Then warm 1 Tlbs of olive oil in a LARGE* skillet on mediumish, add the garlic and saute for 30 seconds or so, until it is fragrant. Then toss in the zucchini, corn, and green onions and saute for another 4-5 minutes. Add the quinoa and half the vinaigrette, and stir for another minute. Then add the tomatoes, feta, basil and the rest of the vinaigrette, and toss in a little bit of salt and pepper. Remove from the heat and let it sit and meld for 5 minutes or so before serving.

*She said in the original recipe to use a large skillet, and she wasn't kidding. This is a HUGE recipe. I could have cut it in half and still had enough for at least two more meals, and as it is, my fridge is full of leftovers. My pan was actually kind of crowded. Cutting it in half would probably serve 3 adults comfortably and might make the stirring process easier. She also had less basil, (but we all know how I feel about my best friend basil...) and recommended fresh corn. I had frozen, and threw it in the pan still frozen, and it turned out fine. She also says this is good cold, I haven't tried it that way.

Holy cow, this is freaking delicious. I really don't like zucchini, but I thought I'd give it a shot, and I love it in this. She originally wrote this as a farmers market recipe, and it really seems like it could be really versatile. Be careful with the salt, though, since the feta is pretty salty it is easy to go overboard. I cut it down in my recipe from the original. The feta is super creamy in this, and really goes well with the lemon. I also am not a fan of lemon zest, but I liked it in this. I highly recommend prepping everything while your quinoa is cooking, as the actual sauteing goes really fast...no more than 10 minutes, start to finish.

Rating: 5/5
Why? Fast, easy, delicious, and healthy. Mmmmm....

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