Quinoa With Corn and Zucchini (or other veges)

This is so flavorful when made with chicken broth.  Dad loves it!

Serves six to eight
Time1 hour

INGREDIENTS
 1 cup quinoa
 3 cups water, chicken stock or vegetable stock
1/2 teas salt
1 Tab extra virgin olive oil
1/2 small onion, finely chopped
1-2 garlic cloves minced
Kernels from 1 ear of corn
1 medium zucchini diced
2-4 Tab chopped fresh cilantro
1/4 to 1/2 c crumbled queso fresco or feta

PREPARATION

Place the quinoa in a bowl and cover with cold water.  Let sit five minutes. Drain through a strainer & rinse until the water runs clear.

Bring the water or stock to a simmer in a medium saucepan.

Heat another medium saucepan over medium-high heat & add the quinoa. 
Toast, stirring, until the grains have separated and begin to smell fragrant.

Add the stock & salt.
Bring to boil then reduce heat to low, cover & simmer 15-20 minutes until the quinoa is tender and translucent and each grain displays a little thread. 

Drain & return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. (I do not drain it. I just allow the liquid to get absorbed.)

Meanshile, heat the olive oil in a large, heavy skillet over medium heat & add the onion. Cook, stirring until tender, about five minutes. Add the garlic, corn & zucchini. Season with salt & pepper. Cook, stirring until the zucchini is tender and translucent and the corn is tender, 5-8 minutes.

Stir in the quinoa & toss together. Heath through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.