Ingredients
- 1 cup white quinoa
- 1 tablespoon olive oil
- 1 to 2 tablespoon butter (omit for vegan dish)
- 1 small onion, diced
- 1 teaspoon kosher salt
- 2 cups corn kernels (about 4 ears)
- 2 tablespoons fresh grated ginger
- 2 tablespoons minced garlic
- 1 teaspoon minced hot red chili (or more to taste)
- 2 tablespoon chopped cilantro or basil (optional)
- 1/2 lime
- Black pepper
How to Make
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Step 1: Place the quinoa in a pot, cover with water, and bring to a boil. Cook for about 10 minutes until done then drain.
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Step 2: In a medium sized skillet, heat the olive oil over medium heat and cook onion for a few minutes until translucent. Add 1 tbsp butter, half the salt, the corn, ginger, garlic, and chili, and cook for 3-4 minutes, stirring frequently, until corn is cooked and bottom of pan is slightly brown.
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Step 3: Remove pan from heat, and add herbs, lime juice, and a bit of black pepper. Taste and add the rest of the butter and salt as desired. Serve by placing some quinoa on a plate, and top with the toasted corn.
We hope you enjoy this recipe!
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