1 3/4 cups chicken broth

1 cup quinoa, rinsed and drained

1 Tablespoon extra virgin olive oil

2 cloves garlic, minced

1 small zucchini, quartered and sliced (or half a large one)

2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)

2 green onions

salt & pepper

1 vine-ripened tomato, chopped

1/2 cup feta

2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:

1 Tablespoon lemon zest

2 Tablespoons lemon juice

1 1/2 Tablespoons honey

1 garlic clove, microplaned or finely minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth 1 cup quinoa, rinsed and drained 1 Tablespoon extra virgin olive oil 2 cloves garlic, minced 1 small zucchini, quartered and sliced (or half a large one) 2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups) 2 green onions 1 vine-ripened tomato, chopped 1/2 cup feta 2 Tablespoons chopped basil 1 Tablespoon lemon zest 2 Tablespoons lemon juice 1 1/2 Tablespoons honey 1 garlic clove, microplaned or finely minced 1/2 teaspoon salt 1/4 teaspoon pepper

1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.

2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.

3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*

4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.