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Farmer's Market Skillet
Farmer's Market Skillet puts fresh farmer's market finds to good use in a creamy, wholesome skillet.
Servings 4
Calories 307kcal
Ingredients
- 1-3/4 cups chicken broth
- 1 cup quinoa
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 small zucchini chopped
- 2 ears sweet corn kernels cut off the cob, ~1-1/2 cups
- 2 green onions
- salt and 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
Instructions
- 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.
- Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
- 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.*
- 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.
Notes
- If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.
Nutrition
Calories: 307kcal | Carbohydrates: 43g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 575mg | Potassium: 618mg | Fiber: 5g | Sugar: 7g | Vitamin A: 638IU | Vitamin C: 23mg | Calcium: 138mg | Iron: 3mg