Quinoa and Corn Medley (SF)

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Quinoa and Corn Medley

Source: /www.vegan-food.net

 

 

6 cups water

3 cups quinoa, well rinsed

1/2 cup pumpkin seeds

1 cup red capsicum (bell pepper), destemmed, deseeded, and diced

1 cup orange capsicum (bell pepper), destemmed, deseeded, and diced

1/4 cup olive oil, divided

2 cups cut corn

2 tablespoons (6 tsp) 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 teaspoons salt

1/2 teaspoon black 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 capsicum in 1 tablespoon 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.

 

 

Makes 10 cups.