Quinoa with Corn and Scallions
What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in fifteen minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to the most. If you have time, use lightly cooked fresh corn kernels (from three medium ears) instead of frozen.
Total Timeunder 30 minutes
One Pot MealYes
OccasionBuffet, Casual Dinner Party
Recipe Courseside dish
Dietary Considerationegg-free, healthy, lactose-free, low calorie, low cholesterol, low saturated fat, low-fat, peanut free, soy free, vegan, vegetarian
Taste and Textureherby, savory, spiced
- 1¼ cups quinoa, rinsed in a fine sieve
- 1 natural, salt-free vegetable bouillon cube
- 2 cups frozen corn kernels, thawed
- 3 to 4 scallions, sliced
- 1 teaspoon ground cumin
- ¼ cup minced fresh herb of your choice (cilantro, parsley, or dill, or a combination), or more to taste
- 2 tablespoons flaxseed or extra virgin olive oil
- Salt and freshly ground pepper to taste
1 Combine the quinoa and bouillon cube with 2½ cups water in a medium saucepan and bring to a simmer. Cover and simmer gently for 10 minutes.
2 Stir in the corn, scallions, and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
3 Remove from the heat and stir in the fresh herb and oil. Season with salt and pepper, then serve.
2008 Nava Atlas