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Quinoa with Corn and Scallions

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

6 servings

CostInexpensive

Easy

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

Mealdinner

Taste and Textureherby, savory, spiced

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

Instructions

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.

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