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Recipes Side Dishes Rice and Grains
Recipes Side Dishes Rice and Grains
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| Servings: | 6 |
| Author Notes: | 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 3 medium ears) instead of frozen. |
| Ingredients: |
1 1/4 cups quinoa, rinsed in a fine sieve
1 natural, salt-free bouillon cube 2 cups frozen corn kernels, thawed 3 to 4 scallions, sliced 1 teaspoon ground cumin 1/4 cup minced fresh herb of your choice (cilantro, parsley, or dill, or a combination), more to taste 2 tablespoons flaxseed or extra virgin olive oil salt and freshly ground pepper to taste |
| Instructions: |
1. Combine the quinoa and the bouillon cube with 2 1/2 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. Per Serving: |
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