Quinoa and Roasted Corn, is a great dish to have in your arsenal. Part of eating well is variety. Eating different foods gives the body a wide range of nutrients. It also keeps your meals from getting boring and mundane. This Quinoa and roasted corn dish is neither boring nor mundane, yet it is simple. Many people think if they want a five star meal, they must go and eat in a five star restaurant. This is simply not true. All you have to know is how to cook a five star meal, and that is where EatingWell101.com can help you. So the next time you want a hearty yet simple dish, break this one for Quinoa and roasted Corn.
Ingredients for Quinoa and Roasted Corn
- 1 cup of uncooked quinoa
- 2 cups of water
- 2 cups of frozen corn or 4 ears of fresh corn
- 1/2 teaspoon of kosher sea salt
- 1 cup of freshly chopped green onions divided
- 1/4 cup plus 1 tablespoon of vegetable oil divided
- 1 teaspoon course salt
- 1 cup of rinsed, canned black beans drained
- 1 cup of quartered grape tomatoes, or chopped plum tomatoes. Place the tomatoes in a fine mesh strainer and place over the sink for about 10-15 minutes
- 2 tablespoons of lemon juice
- 1/4 teaspoon of raw turbinado sugar
- 1/4 teaspoon of the zest of a lime. (grated lime peel)
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of black pepper
Okay now that you have all your ingredients, it time to show you how to put together this great Quinoa and Roasted Corn dish.
Step one: Place the quinoa in a fine mesh strainer and rinse it well under cold running water. Next, combine the quinoa and 2 cups of water and 1/2 teaspoon of the salt in a medium saucepan. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to the low setting, cover it and let it simmer for 15-18 minutes, or until quinoa is tender and all the water is absorbed. Then transfer this to a large bowl.
Step two: Remove the husks and the silk from the fresh corn and cut the kernels of the cob. Then heat 1/4 cup of oil in a large skillet over medium to high heat. Next, add the corn and cook until tender and lightly brown; about 10-12 minutes. Make sure to stir occasionally. Then stir in 2/3 cups of chopped green onions and the coarse salt. Cook and stir for about 2 minutes. then add the corn to the quinoa mixture and gently stir in the tomatoes and black beans.
Step three: Your doing well at this point. All you have to do now is combine the lemon juice, lime zest, sugar, cumin and black pepper in a small bowl. Now whisk in the remaining 1 tablespoon of oil until it is thoroughly blended. Pour this over the quinoa mixture and toss lightly to coat it. Sprinkle the remaining 1/3 cup of green onions on top and you are done.
This Quinoa and roasted corn dish can be served warm or a bit chilled, however you prefer. It is a healthy and hearty dish that is simple yet nutritious. We here at EatingWell101.com hope you enjoy making and eating this dish as much as we enjoyed bringing it to you.
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