Combine 1 1/2 cups water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 10 minutes, or until liquid is absorbed. Remove from heat and let stand 10 minutes. Fluff with a fork.
While quinoa is cooking, whisk olive oil, lime juice, vinegar, garlic, salt and pepper and set aside.
In a large bowl, combine quinoa, corn, tomatoes, zucchini, feta. Pour dressing over top and toss well to coat. Season with additional salt and pepper if desired.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 60 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 5.6mg||2 %|
|Sodium 106.6mg||4 %|
|Potassium 346.3mg||9 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 22.2g|
|Protein 6.2g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 182
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