Quinoa and Roast Corn

1 cup uncooked Quinoa

1/2 tsp. Salt

4 ears Corn or 2 cups Frozen Corn

1/4 cup plus 1 tbsp. Vegetable Oil, divided

1 cup chopped Green Onion, divided

1 cup quartered Grape Tomatoes, or chopped plum tomatoes, drained

1 cup Black Beans, rinsed and drained

1/4 tsp. Grated Lime Peel

Juice of 1 lime (about 2 tbsp)

1/4 tsp. Sugar

1/4 tsp. Cumin

1/4 tsp. Black Pepper

Place quinoa in a fine-mesh strainer; rinse well under cold running water. Transfer to medium saucepan; add 2 cups water and 1/2 tsp. salt. Bring to a boil over high heat. Reduce heat; cover and simmer 15 to 18 minutes or until water is absorbed and quinoa is tender. Transer quinoa to a large bowl. Meanwhile, remove husks and silk from corn; cut kernels off cobs, Heat 1/4 cup oil in large skillet from corn; cut kernels off cobs. Heat 1/4 cup oil in large skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until tender and light brown, stirring occasionally. Stir in 2/3 cup green onions and coarse salt; cook and stir 2 minutes. Add corn to quinoa. Gently stir in tomatoes and black beans. Combine lime peel, lime juice, sugar, cumin and black pepper in small bowl. Whisk in remaining 1 tabelspoon oil until blended. Pour over quinoa mixture; toss lightly to coat. Sprinkle with remaining 1/3 cup green onion. Serve warm or chilled. Makes 6-8 servings.

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