← Back to Search Results
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

 

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

cooking-for-friends Cooking for Friends
by Gordon Ramsay
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-sweet-life The Sweet Life
by Kate Zuckerman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
martin-yans-china Martin Yan's China
by Martin Yan
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
in-the-kitchen-with-david In the Kitchen with David
by David Venable
good-to-the-grain Good to the Grain
by Kim Boyce
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
west-coast-cooking West Coast Cooking
by Greg Atkinson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?