Zucchini, Corn and Chicken Quinoa Bowls

Fluffy, nutty, hearty and just the right citrus zing are how I would describe my perfect summer salad. You know that one you bring to a picnic or potluck and everyone has to have a bite or two or three. I have a few of these that I’ve been using the past couple of years, but this next recipe might take the crown from the reigning recipe king. I love how this salad can be enjoyed both hot and cold {I enjoyed leftovers from lunch and couldn’t wait to for it to heat up before nibbling away} AND I have to admit it might even taste better chilled overnight… If you don’t have all the right ingredients in your fridge, you can definitely swap in whatever veggies you have on hand, but definitely don’t skimp on the feta and citrus dressing – those two components makes this simple salad next level!

Ingredients:
1 lb chicken, grilled, cooled slightly and diced
1 1/2 cups dry quinoa
3 cups low-sodium chicken broth
Salt and freshly ground black pepper
3 Tbsp olive oil, divided
1 tsp lemon zest
2 Tbsp lemon juice
2 cloves garlic, minced
2 medium zucchini, chopped
2 cups frozen corn
1/3 cup chopped green onions
3 oz feta cheese crumbled
2 Tbsp fresh basil, sliced

Directions

Cook quinoa in chicken broth according to directions listed on package. Let cool slightly once cooked and toss with 1 Tbsp olive oil and 1 tsp lemon zest.

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add garlic and saute 10 seconds, then add zucchini and corn and saute, tossing only occasionally so veggies lightly brown, about 8 minutes.

Pour quinoa into a large bowl, top with grilled chicken, zucchini and corn mixture, green onions and feta cheese. Drizzle lemon juice over top and toss mixture. Serve warm.