It was so tough for me to capture a photo that would do this recipe justice.  I can very honestly say that this was one of the best dishes I prepared all summer; and so simple too.  What a great way to end the season and I’m currently wondering how I can have it just one more time before that beautiful produce is no longer available.  The flavor is over the moon good…fresh, sweet, savory, light, cheesy and gooey all in one perfect bite.  Full of protein, fiber, vitamins and calcium it’s just the perfect meal in itself.  I’m confident your family will love this as much as we did.

Summer Vegetable Quinoa “Risotto”

Ingredients

1 1/4 Cups Uncooked Quinoa

2 1/2 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Ear Of Corn, kernels cut off (about 1 cup of kernels)

4 Garlic Cloves, chopped

1 Medium Zucchini, grated or diced small

1 Large Tomato, diced

2/3 Cup Half and Half

3/4 Cup Shredded Parmesan

3/4 Teaspoon Salt

1/2 Teaspoon Pepper

1/4 Cup Chopped Fresh Basil

Directions

In a saucepan bring quinoa and chicken stock to a boil over high heat.  Once boiling, reduce heat, cover, and simmer for 12 minutes or until liquid is absorbed and quinoa is cooked and fluffy.

Heat olive oil in a large skillet or dutch oven over medium heat.  Add corn and sauté for 2 minutes.  Add garlic and sauté 1 additional minute.  Add zucchini, tomatoes and their juices and cook, stirring occasionally, for five minutes or until vegetables are just beginning to soften.  Stir in quinoa, half and half, parmesan, salt and pepper and simmer over low heat until liquid is absorbed and cheese is melted, about five minutes.  Stir in basil and serve.  Serves 4