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Title : Zucchini, Chickpea, Corn, Quinoa with a Pesto Lemon Dressing
link : Zucchini, Chickpea, Corn, Quinoa with a Pesto Lemon Dressing

Zucchini, Chickpea, Corn, Quinoa with a Pesto Lemon Dressing

How beautiful leaves grow old. How full of colors are their last days.

Looking to add more protein to your diet? 

Zucchini, Corn, Quinoa with a Pesto Lemon Dressing has it all made with healthy ingredients.

½ cup of cooked quinoa contains about 4g of protein.

Quinoa is not a grain, but it belongs to the same family of the leafy vegetables, like spinach. However, it looks like one and almost has similar uses. Quinoa is a rich source of fiber, vitamins, minerals, and above all protein. It's one of the most protein-rich whole carbs that you can add to your daily diet as it provides all the essential amino acids.

Chickpeas ½ cup of cooked chickpeas contains about 5.90g of Protein. They are also known as garbanzo bean, an extremely affordable source of protein. They are also loaded with fiber and help to reduce cholesterol levels and decrease the risk of coronary heart disease.

Cook's Notes: I used Tri-Color Quinoa for this recipe. I found a box at Target (6.75 oz) called Tri-Color Quinoa with Savory Herbs. The salad was served at room temperature. Diced grape tomatoes added more color contrast to the salad. The dish was quite flavorful and easy to prepare. Start small with pesto dressing increase to desired taste. 

Recipe adapted from closetcooking.com and serves 4-6 as a side for main meal or as a light lunch.
Ingredients:

• 2 cups quinoa cooked (substitute vegetable or chicken broth for water)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup sweet onions, diced
• 2 cups zucchini, diced
• 1 cup fresh or frozen corn
• 1 cup chickpeas, rinsed and drained
• 1 cup diced grape tomatoes
• 1/4 cup toasted pine nuts
• 1-2  tablespoons jarred basil pesto
• 1 tablespoon lemon juice

Directions:

• Keep cooked quinoa warm in a covered pan.
• Heat oil in a medium-sized saucepan. Add garlic and onions and saute 3 minutes, stirring constantly. Add in zucchini, corn, chickpeas and saute 5 minutes.
• Place all ingredients in a bowl with cooked quinoa and mix well.
• Add in tomatoes toss with lemon juice and basil pesto. Season with salt and pepper to taste.

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