Farmer's Market Quinoa Skillet

I found a fun, new Quinoa recipe.  You can use whatever fresh veggies you like, which allows you to have different variations of this recipe.  I can already think of a few combinations I'd like to try.
 
1 3/4 c. low sodium veggie broth
1 c. quinoa, rinsed & drained in a mesh strainer
1 t. crushed or minced garlic (~2 cloves)
1 small zucchini, quartered and sliced
2 ears corn, kernels cut off the cob
2 green onions
salt & pepper
1 medium sized tomato
1 T. chopped fresh basil

Honey Lemon Vinaigrette
zest of 1 lemon (optional)
2 T. lemon juice
1 T. honey
1/2 t. crushed or minced garlic (~1 clove)
1/4 t. pepper

Bringing veggie broth to a boil in saucepan.  Add quinoa, place a lid on top, lower heat to medium low, then cook until the broth is absorbed and quinoa is tender, approximately 20 minutes.  Fluff with a fork and let it cool slightly.  Combine all ingredients for the vinaigrette in a small bowl.  Whisk to combine.  Heat several tablespoons of veggie broth in a pan over medium heat.  Add garlic and saute.  Add zucchini, corn, and green onions.  Season with salt and pepper.  Saute until barely tender, about 4-6 minutes.  Add cooked quinoa and half of the vinaigrette.  Stir and cook for 1 more minute.  Add remaining vinaigrette, tomatoes, and basil to the skillet.  Stir well and season to taste before removing from heat.  This can be eaten hot or cold.  Other fun veggie combinations I'd like to try are: spinach & mushroom, bok choy & asparagus, and red/orange bell peppers & yellow squash.

Dawn

(Recipe adapted from Iowa Girl Eats)