This recipe has been a long time coming. I’ve meant to experiment with cooking quinoa for ages because I’ve read and written articles about how great it is for you in terms of protein and fiber. For vegetarians, it’s even more important to eat foods like this because they make you feel satiated.
The only time I’ve ever really had it I didn’t like it at all. So I was a bit skeptical of cooking it. But I found this recipe in my new “Vegetarian Cooking for Everyone” cookbook, and it sounded delish so I made it tonight.
It was awesome! I had two helpings. After which I was so full I couldn’t dream of eating dessert. Yessss.
I did not have fresh corn and I tripled the cheese (come on, it was only 1/3 cup), but other than that I followed the recipe. Well, except I used no-chicken broth instead of the stock it called for. I am a hopeless recipe changer.
So here’s my version. Make it ASAP; it is lovely. And do throw in whatever other veggies you have around to make it even healthier.
Quinoa with Corn and Scallions
1 bag frozen corn
2 cups no-chicken broth
1 cup quinoa, thoroughly rinsed (very important!)
Salt and pepper
1 tablespoon butter
1/2 cup thinly sliced scallions
1 cup shredded cheddar cheese
Nuke the corn. While that’s cooking heat the broth in a pot to boiling. Add the rinsed quinoa along with the salt and pepper, cover and reduce to medium, cooking for 15 minutes. After that remove from heat and let sit 5 minutes more.
Meanwhile, heat a saucepan to medium and melt the butter. Add the chopped scallions and corn and saute for a few minutes, just until the corn starts to brown. Add the corn mixture to the quinoa, mix well and top with cheese.