It was the end of the week and I realized I didn’t have a side dish planned for dinner. A quick look in the fridge informed me that we had about 1 ½ cups of corn kernels from corn on the cob and a leftover red pepper. I first thought about doing a corn and red pepper rice, but when I opened the pantry I spotted the quinoa first.
I rarely think to cook with quinoa. Mostly because I am completely paranoid those tiny little quinoa pieces will explode from the pot and take over my kitchen. They’ve done it before… Nevertheless, I decided people are always looking for new quinoa recipes so I might as well provide them with one. 🙂
Quinoa Corn Salad
- 1 ½ cups chicken broth
- 1 cup quinoa
- 1 ½ cups corn kernels
- 1 red pepper diced
- 2 tbsp. butter
- ¼ cup fresh parsley chopped
- salt and pepper to taste
- 1. Combine the chicken broth and quinoa together in a large saucepan and cooking according to quinoa package directions.
- 2. Meanwhile melt the butter in a large skillet over medium heat. Add the corn and red pepper and cook for 7-8 minutes or until soft. Remove from the heat, but cover to keep warm.
- 3. Once the quinoa is cooked, stir in the corn, red pepper, and parsley. Season with salt and pepper to taste
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
For a fairly simple recipe, I was impressed with this. The flavors melded together nicely. It was super filling and I took the leftovers for lunch the next day.