Lemony Vegetable Quinoa Skillet with Feta Cheese

For all of my non-American readers out there, yesterday was the day to give thanks in the States! In other words, Americans spent the day with family, stuffing their faces with turkey, stuffing, mashed potatoes, cranberries, gravy and, of course, pumpkin pie. Oh, how I miss it! We didn’t celebrate here because my big gourmet is gone on a business trip and I didn’t really feel like preparing a gigantic feast for just Arik and myself. That would have been the saddest Thanksgiving of all time. 🙂

I’m thinking all of you that did partake in the face-stuffing could probably use something a little lighter and healthier today. This is where the vegetable quinoa skillet comes in. It’s got some good-for-you veggies, a deliciously tart/sweet lemon honey sauce, and, because we just can’t do without it, cheese! If you cook the quinoa ahead of time, this dish is done in a matter of minutes, which, I’m thinking, is just what you need if you were the one hosting Thanksgiving yesterday. 🙂

Enjoy and have a great 1. Advent!

5.0 from 1 reviews

Lemony Vegetable Quinoa with Feta Cheese

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Author: Laura

Serves: 4

Ingredients

• 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

Instructions

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.

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Recipe adapted from Iowa Girl Eats.