In a large bowl, place cooked rice. In a medium sized skillet, melt butter over medium high heat and add zucchini, garlic, corn and agave. Cook until heated through.
Add skillet contents to cooked rice. Add scallions and lemon juice. Season with salt and pepper and stir to combine.
Serve immediately.
Wine Pairing: Earth Pinot Noir
In a medium sauce pan, combine the quinoa with 4 cups of water and cook according to package instructions. Let cool completely.
In a large bowl, whisk the vinegar, soy sauce, lime juice, chipotle and garlic. Slowly add the olive oil and continue whisking until well blended. Add remaining ingredients including the quinoa and mix well.
Refrigerate before serving.
When Durst Organic Growers start sending their Variety Cherry Tomatoes, you know you're in for a treat!
Learn more about Durst on the Flavor Trail!
