What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in fifteen minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to the most. If you have time, use lightly cooked fresh corn kernels (from three medium ears) instead of frozen.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine the quinoa and bouillon cube with 2 1/2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently for 10 minutes.
Step 2
Stir in the corn, scallions, and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
Step 3
Remove from the heat and stir in the fresh herb and oil. Season with salt and pepper, then serve.
Menu Suggestions
Step 4
This is companionable with several of the legume dishes in this chapter, including Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Dried Tomatoes (page 111), and Dilled Red Beans with Pickled Beets (page 107). Add a platter of raw vegetables or a green salad.
Step 5
Tempeh dishes that go well with this include Tempeh and Green Beans with Shiitake-Miso Gravy (page 76) and Barbecue-Flavored Roasted Tempeh and Vegetables (page 79). As with the previous suggestion, a green salad or a platter of raw vegetables completes the meal.
nutrition information
Step 6
Calories: 227
Step 7
Total Fat: 7.5g
Step 8
Protein: 7g
Step 9
Carbohydrates: 36g
Step 10
Fiber: 4g
Step 11
Sodium: 35mg
