Quinoa And Corn Medley

Quinoa And Corn Medley
Quinoa And Corn Medley

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 6

    cups water

  • 3

    cups quinoa well rinsed

  • 1/2

    cup pumpkin seeds

  • 1

    cup diced seeded red pepper

  • 1

    cup diced seeded orange pepper

  • 1/4

    cup olive oil divided

  • 2

    cups cut corn

  • 2

    tablespoons minced garlic

  • 1

    cup sliced green onions

  • 1/2

    cup black olives sliced

  • 1/4

    cup freshly-chopped parsley

  • 1/4

    cup lemon juice

  • 2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

Directions

In a saucepan, place the water and bring to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 10 to 15 minutes or until tender. Drain off excess water, transfer to a bowl, and fluff with a fork. Meanwhile in a non-stick skillet, cook the pumpkin seeds over medium heat for 3 to 4 minutes or until toasted. Transfer the toasted pumpkin seeds to a bowl and set aside. In the same non-stick skillet, saute the red and orange pepper in 1 tablespoon olive oil, for 3 minutes. Add the corn and garlic, and saute an additional 3 minutes. Add the green onions and saute for 1 minute. Add the sauteed vegetables, reserved pumpkin seeds, and the remaining ingredients to the quinoa, and toss well to combine. Serve warm. This recipe yields 10 cups.

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