Quinoa and Corn Medley

 
6 cups water
3 cups quinoa, well rinsed
1/2 cup pumpkin seeds
1 cup red pepper, destemmed, deseeded, and diced
1 cup orange pepper, destemmed, deseeded, and diced
1/4 cup olive oil, divided
2 cups cut corn
2 T. garlic, minced
1 cup green onions, sliced
1/2 cup black olives, sliced
1/4 cup freshly chopped parsley
1/4 cup lemon juice
2 t. salt
1/2 t. pepper
 

In a saucepan, place the water and bring to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 10-15 minutes or until tender. Drain off excess water, transfer to a bowl, and fluff with a fork. Meanwhile in a non-stick skillet, cook the pumpkin seeds over medium heat for 3-4 minutes or until toasted. Transfer the toasted pumpkin seeds to a bowl and set aside. In the same non-stick skillet, saute the red and orange pepper in 1 T. olive oil, for 3 minutes. Add the corn and garlic, and saute an additional 3 minutes. Add the green onions and saute for 1 minute. Add the sauteed vegetables, reserved pumpkin seeds, and the remaining ingredients to the quinoa, and toss well to combine. Serve warm.

Yield: 10 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett