Corn and Quinoa Bowl

Quinoa (pronounced keen-wah) is an incredibly nutritious grain. Rinse it in a fine strainer before cooking to wash off the bitter coating. This salad uses the harvests of my Three Sisters Garden – corn, beans and zucchini.

Annabel Langbein Media

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Corn and Quinoa Bowl
1 cup uncooked white quinoa
3 tbsp extra virgin olive oil
3 cups corn kernels (about 3 cobs, or use frozen or canned kernels)
3 small zucchini, finely diced
10-12 green beans, finely sliced (optional)
1 large or 2 small spring onions, finely sliced
3 tbsp lime juice
½ cup coarsely chopped coriander leaves
salt and ground black pepper, to taste

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/corn-and-quinoa-bowl/960/

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Prep time:: 15 mins
Cook time:: 20 mins
Serves:: 8

1 cup uncooked white quinoa
3 tbsp extra virgin olive oil
3 cups corn kernels (about 3 cobs, or use frozen or canned kernels)
3 small zucchini, finely diced
10-12 green beans, finely sliced (optional)
1 large or 2 small spring onions, finely sliced
3 tbsp lime juice
½ cup coarsely chopped coriander leaves
salt and ground black pepper, to taste

Place quinoa in a fine sieve and rinse well under a tap. Cook according to packet instructions until tender. All the water should be fully absorbed – if not, drain well through a fine sieve. Allow to cool.

While quinoa is cooling, heat oil in a large, heavy-based frypan over high heat and cook corn, zucchini and beans, if using, stirring to prevent sticking, until softened (about 5 minutes). Toss into quinoa along with all remaining ingredients. Serve chilled or at room temperature.

This recipe is from my book The Free Range Cook: Through the Seasons