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1
Place the quinoa in a bowl, and cover with cold water.
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2
Let sit five minutes.
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3
Drain through a strainer, and rinse until the water runs clear.
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4
Bring the water or stock to a simmer in a medium saucepan.
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5
Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa.
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6
Toast, stirring, until the grains have separated and begin to smell fragrant.
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7
Add the water or stock and salt.
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8
It should come to a boil quickly.
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9
Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread.
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10
Drain and return to the pan.
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11
Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
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12
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion.
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13
Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini.
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14
Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes.
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15
Stir in the quinoa and toss together.
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16
Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.
