Prep time: 15 min | Cook time: 20 min | total time: 35 min
Serves 4 – 6 people
¾ cup quinoa (red or white)
½ teaspoon salt
4 green onions
1 ear of corn
1 tablespoon oil
¼ teaspoon salt
½ teaspoon chili powder
½ teaspoon coriander
¼ teaspoon cayenne pepper (optional)
4 teaspoons red wine vinegar
1 clove garlic, minced
½ teaspoon crushed dried oregano
¼ teaspoon black pepper
¼ cup chopped cilantro
¼ cup toasted pecans or other nuts
3-4 radishes, thinly sliced
thinly sliced fresh jalapeno
Cook the quinoa: Put it into a small sieve and immerse in a bowl of water; soak for 15 minutes. Drain and put into a pot with the ½ t salt and 1¼ cups water. Cover and bring to a boil. Reduce heat and simmer 20 minutes.
Dice the zucchini and cut the corn kernels from the cob. Toss together in a large bowl with the oil, ¼ teaspoon salt, chili powder, coriander, and cayenne pepper to coat.
Spread onto a baking sheet along with the whole green onions and broil for 5-10 minutes or until softened and beginning to brown. Stir half-way through.
Remove. Slice green onions and add to a bowl with the other vegetables.
Once the quinoa is cooked and all the water absorbed, combine with the vegetables.
Add the vinegar, garlic, oregano, and pepper to the hot mixture and stir gently to combine.
Serve warm or cold.
Add cilantro, pecans, radishes, and jalapenos just before serving.
While quinoa is a good source of protein on its own, this meal could be made “more complete” by the addition of canned tuna, cooked chicken, or shrimp.