1 cup quinoa, 3 cups water, 1 pinch salt, 3 tablespoons olive oil,
3 cloves garlic, minced, 1 red bell pepper, chopped, 1/2 cup corn kernels, 1/2 teaspoon cumin, 1 teaspoon dried oregano, salt and pepper to taste, 2 green onions, chopped.
- Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
There are many fresh vegetables available at this time of year, try adding what you have available or go to the Farmer’s Market and pick up some really fresh greens to add. Enjoy!
Thanks to feminiSh who posted this recipe on AllRecipes.com