Lemony Vegetable Quinoa with Feta Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1¾ cup/420ml vegetable broth
  • 1 cup/ 170g quinoa, rinsed very well and drained
  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1 medium zucchini, diced
  • 2 ears of sweet corn, kernels cut off the cob or ½cup/150g canned or frozen sweet corn, drained
  • 2 green onions, sliced
  • 2-3 medium vine-ripened tomatoes, chopped
  • ½ cup/100g feta, crumbled
  • 2 tablespoons fresh basil, chopped
  • salt and pepper
For The Honey Lemon Sauce:
  • Zest of 1 organic lemon
  • 2 tablespoons lemon juice
  • 1½ tablespoons honey
  • 1 clove of garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In a saucepan, bring chicken broth to a boil and add rinsed quinoa. Cover and let simmer until broth is absorbed, about 25 minutes. Fluff the quinoa with a fork and allow to cool slightly.
  2. Meanwhile, combine all of the ingredients for the honey lemon sauce, whisk well and set aside.
  3. In a large skillet, heat oil over medium heat. Add garlic and saute for about 30 seconds.
  4. Add zucchini, sweet corn and green onions, season with salt and pepper and saute until tender, about 4-5 minutes.
  5. Add the cooked quinoa and half of the honey lemon sauce and cook for 1 minute.
  6. Add the remaining sauce, tomatoes, feta and basil to the skillet and stir well.
Recipe by My Little Gourmet at https://mylittlegourmet.com/main-dishes/lemony-vegetable-quinoa-feta-cheese/