Quinoa and Corn Salad
- 4 cups vegetable broth
- 2 cups quinoa
- 2 tablespoons olive oil
- 1 small bell pepper (any color), diced finely
- 2 cups frozen corn
- 3 garlic cloves, minced
- 1 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- black pepper to taste
- olive oil for drizzling
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and cook for 3 minutes, or until it begins to soften. Add the corn and garlic and cook for another 3 minutes. Then add the green onions and continue cooking for 2 more minutes.
Finally, add the sautéed vegetables, parsley, lemon juice, salt, and pepper to the quinoa and toss to combine. Drizzle with olive oil and season to taste.
Serve warm or at room temperature. Serves 6-8 people.
While this quinoa wasn't the star of the meal, it was still a good salad/side dish. Unfortunately the flavor wasn't very bold. We probably could have salted ours a bit more to bring out the flavors, so don't hold back!Accessibility:
Quinoa might be difficult to find at your grocery store (or it might be expensive), but the rest of the ingredients shouldn't pose any problems. You can always use water instead of vegetable broth to cut costs.Ease of Preparation:
This recipe works best if you multitask (cook the quinoa while you cook the vegetable mixture), but that shouldn't be too difficult to manage. As I always say, everything is easier if you chop the ingredients in advance.Non-vegan friendliness:
This isn't a very traditional recipe and quinoa isn't an everyday food for many people, but I urge everyone to eat quinoa at least once! Quinoa--the "mother of all grains" according to our friends the Incas--is an amazing food substance. It's one of the only complete proteins that comes from a vegetable (non-animal) source.