Quinoa With Corn and Zucchini
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup regular or red quinoa
- 3cups water, chicken stock or vegetable stock
- ½teaspoon salt, or to taste
- 1tablespoon extra virgin olive oil
- ½small onion, finely chopped
- 1 to 2garlic cloves (to taste), minced
- Kernels from 1 ear corn
- 1medium zucchini, cut in small dice
- 2 to 4tablespoon chopped fresh cilantro
- ¼ to ½cup crumbled queso fresco or feta (optional)
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Preparation
- Step 1
Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
- Step 2
Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
- Step 3
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.
- Advance preparation: The cooked quinoa will keep for three or four days in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Very tasty! Following others lead, I amped the recipe up a bit to be more flavorful. I useda little extra onion and garlic, diced jalapeno, 2 ears of corn, and a couple dashs of smoked paprika. Towards the end I adeded a generous cup of halved cherry tomatoes and a couple spritzes of lime juice. Garnished with chopped basil and parsley since I didn't have cilantro.
This was a terrific and quick side dish to accompany roasted salmon and a baby gems salad on a weeknight. I cooked as instructed (had no feta or queso fresco in the fridge) and did not miss the cheese. Delicious, fast, easy, healthy. A winner!
I made this with Italian parsley instead of cilantro (coriander) as husband and son both have the ‘cilantro is yuk’ gene - a real thing. Tasted fresh and delicious.
Really easy and delicious. Didn’t see the need for the third pot. I just used my kettle. Added lime as others suggested. Good with or without. (I tasted it both ways) Cilantro was good but I think basil, mint or parsley could also work. I cooked the zucchini a little longer than the corn. I don’t think fresh corn needs much cooking. I had it as leftovers next day with a little diced tofu. Would be great to bring to work for lunch!
This is a really good vegetarian entre, as is! But me being me, I made the following SLIGHT alterations: > whenever I cook grains, I always saute up about a cup of mirepoix, w garlic in a good quality, garden variety olive oil. (IMAO, using EVOO in recipes like these is a waste of money). > add the grains and saute briefly, enough to coat the grains.I often add a couple of dashes of Wurze for umami. (Wurze is a German condiment) then add stock, water ir whatever tickles you fancy.
Used carrots since I didn’t have zucchini and canned baby corn since I didn’t have fresh corn. Added a dash of vinaigrette salad dressing for flavor. Forgot to top off with feta cheese but will do so next time. Served with lentil patties and roasted Brussels Sprouts. Quick, easy, tasty, and healthy! Will make again.
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