Quinoa with Corn and Scallions

By LaLaCooks

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.

Ingredients

• 1 ¼ 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

Preparation

Step 1

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.