Pesto Zucchini and Corn Quinoa Salad

Name: Pesto Zucchini and Corn Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 cup quinoa, rinsed; 1 3/4 cups water or broth; 1 tablespoon olive oil; 2 cloves garlic, chopped; 4 cups zucchini (~2 medium sized zucchini), diced; 1 cup corn, fresh or frozen; salt and pepper to taste; 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry); 1/4 cup green onions, sliced; 1/4 cup pine nuts, toasted; 1/2 cup basil pesto (homemade or store bought); 2 tablespoons lemon juice