← Back to Search Results
Quinoa with Corn and Scallions Recipe-2110

Photo by: Joey DeLeo
Comments: 0
 

Recipe

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.

Yield: 6 servings

Ingredients

  • 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

Directions

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
 

Nutritional Information

Nutritional information is provided by the author.

Calories: 227
Total fat: 7.5 g
Protein: 7 g
Carbohydrates: 36 g
Fiber: 4 g
Sodium: 35 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
nigella-express Nigella Express
by Nigella Lawson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
desserts-4-today Desserts 4 Today
by Abby Dodge
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?