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Quinoa with Corn and Scallions

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

 

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