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

Photo by: Joey DeLeo
Comments: 0


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


  • 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

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.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
west-coast-cooking West Coast Cooking
by Greg Atkinson
living-raw-food Living Raw Food
by Sarma Melngailis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-sweet-life The Sweet Life
by Kate Zuckerman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum

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

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
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?