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QUINOA: Quinoa and Roasted Corn

Main Courses

From our friend, Stacey D.

Ingredients

  • 1 cup uncooked quinoa
  • 1/2 teaspoon salt
  • 4 ears corn or 2 cups frozen corn
  • 1 tablespoon Persian Lime Olive Oil
  • 1 cup chopped green onions, divided
  • 1 teaspoon coarse salt
  • 1 cup quartered grape tomatoes or chopped plum tomatoes, drained (please tomaties in fine-mesh strainer and place over bowl 10 to 15 minutes)
  • 1 cup cooked black beans, rinsed and drained
  • 1/4 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper

Directions

  1. Place quinoa in fine-mesh strainer; rinse well under cold running water.
  2. Transfer to saucepan; add 2 cups water and 1/2 teaspoon salt.
  3. Bring to a boil over high heat.
  4. Reduce heat; cover and simmer 15 to 18 minutes or until water is absorbed and quinoa is tender.
  5. Transfer quinoa to large bowl.
  6. Meanwhile, remove husks and silk from corn; cut kernels off cobs.
  7. Heat 1/4 cup oil in large skillet over medium-high heat.
  8. Add corn; cook 10 to 12 minutes or until tender and light brown, stirring occasionally.
  9. Stir in 2/3 cup green onion and coarse salt; cook and stir 2 minutes.
  10. Add corn to quinoa.
  11. Gently stir in tomatoes and black beans.
  12. Combine lime peel, lime juice, sugar, cumin and black pepper in small bowl.
  13. Whisk in remaining 1 tablespoon Persian Lime Olive Oil until blended.
  14. Pour over quinoa mixture; toss lightly to coat.
  15. Sprinkle with remaining 1/3 cup green onions.
  16. Serve warm or chilled.