Ingredients
- 1 cup quinoa (dry)
- 3 cups water (or low sodium veg broth or chicken broth)
- 3 tablespoons olive oil
- 1/3 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup whole kernel corn (canned, drained or fresh off the cob, I use grilled corn)
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 green onions, chopped
How to Make
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Step 1: Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
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Step 2: Meanwhile, heat the olive oil in a saucepan over medium heat. Add onion and cook until soft. Add in the garlic, red pepper, and corn, cumin and oregano; continue cooking until the pepper and garlic softens, about 5 minutes. Add salt, and pepper to you taste, and cook for 1 minute more Stir in the cooked quinoa and green onions. Serve hot or cold.
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