Quinoa with zucchini, corn and feta
June 30, 2014 § Leave a comment
This is a nice, light, side dish recipe adapted from Sunday’s New York Times. I changed things up by adding some nuts, messing with proportions, and recommending a different way to cook the quinoa.
- 3/4 cup regular or red quinoa
- 1.5 cups water, chicken stock or vegetable stock
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion, finely chopped
- 1 to 2 garlic cloves (to taste), minced
- 3/4 cup corn (I used frozen)
- 1 medium to large zucchini, cut in small dice
- 2 to 4 tablespoon chopped fresh cilantro (or parsley, or basil)
- 1/4 to 1/2 cup crumbled feta
- nuts: pine nuts, sunflower seeds, whatever. As much as you want – maybe 1/4 to 1/2 cup?
1. Rinse the quinoa in a fine mesh sieve for at least 30 seconds.
2. Toast the quinoa over medium-high heat in a medium saucepan for a minute or so. Add the water or stock to the saucepan. Bring to a boil. Then reduce the heat to low, cover and simmer for 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread and the liquid has been absorbed. Cover the pan with the lid and sit undisturbed for 10 minutes.
3. While the quinoa is simmering/resting, 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 nuts, and serve with feta sprinkled on top.