Recipe Details | Rick's Cooking School

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water or broth
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 4 cups zucchini (~2 medium sized zucchini), diced
• 1 cup corn, fresh or frozen
• salt and pepper to taste
• 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
• 1/4 cup green onions, sliced
• 1/4 cup pine nuts, toasted
• 1/2 cup basil pesto (homemade or store bought)
• 2 tablespoons lemon juice