Quinoa with Corn and Scallions

Name: Quinoa with Corn and Scallions
Yield: 6 servings
Ingredients: 1 1/4 cups quinoa, rinsed in a fine sieve; 1 natural, salt-free vegetable bouillon cube; 2 cups frozen corn kernels, thawed; 3 to 4 scallions, sliced; 1 teaspoon ground cumin; 1/4 cup minced fresh herb of your choice (cilantro, parsley, or dill, or a combination), or more to taste; 2 tablespoons flaxseed or extra virgin olive oil; Salt and freshly ground pepper to taste

January 24, 2012

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.

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