Veggie and Quinoa Salad with Honey Lemon Vinaigrette

I am also on a salad kick...

1 3/4 cups chicken broth

1 cup quinoa

1 T olive oil

2 cloves garlic, minced

1 zucchini, chopped

1 small eggplant, chopped 

2 ears sweet white corn, cut off of the cob

2 green onions, chopped

Cherry tomatoes, cut in half

1/2 cup feta

2 T chopped basil

Salt and pepper

For the dressing:

1 T lemon zest

2 T lemon juice

1 1/2 T honey

1 garlic clove, microplaned/minced

Salt and pepper

Bring chicken broth to boil and cook quinoa, covered, until broth is absorbed, about 25 minutes. 

Combine the dressing ingredients in a bowl and whisk together.

Heat oil in large skillet over medium heat. Add garlic and sauté for about 30 seconds. Add zucchini, egg plant, corn and green onions, season with salt and pepper and sauté until tender for about 5 minutes. Add cooked quinoa and half of vinaigrette and stir and cook for one minute.

In a bowl, place quinoa mixture, add remaining vinaigrette, tomatoes, basil and feta cheese. Stir well and refrigerate.