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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
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
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