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Quinoa And Corn Medley


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  • 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


Servings 10


Step 1

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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