Two revered ancient grains in one simple, tasty dish.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Bring 2 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
Step 2
Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium heat until golden. Stir in the corn kernels and continue to sauté until the onion begins to brown lightly.
Step 3
Stir the cooked quinoa into the corn mixture along with the cumin, and season with salt and pepper. If a little more moisture is needed, stir in a small amount of water, and serve.
quinoa
Step 4
Quinoa is a rediscovered food of ancient South American origin. Once the staple nourishment of the Inca culture, it’s technically not a grain but the seed of an herb-like plant. Now grown in the American Rockies (replicating the harsh terrain of the Andes, where it once thrived), quinoa is still considered a specialty grain, thus, it is somewhat expensive. Nutritionally, though, you get a lot for your money—quinoa is considered a “super food” for its superb nutritional profile, which includes high-quality protein. Quinoa cooks to a fluffy texture in about 15 minutes and has a mild yet distinct flavor.
basic cooked quinoa
Step 5
Use 2 parts water to 1 part quinoa. For variety, you may want to cook it in stock instead of water, or add a bouillon cube to the water. Rinse the quinoa in a fine sieve (very important, since raw quinoa has the residue of a natural, bitter substance called saponins). Bring water to a rapid simmer, then stir in the quinoa. Simmer gently, covered, until the water is absorbed, about 15 minutes. To use as a plain side dish or as a bed of grain, stir in just a touch of nonhydrogenated margarine and salt into the hot grain.
nutrition information
Step 6
Calories: 221
Step 7
Total Fat: 6g
Step 8
Protein: 7g
Step 9
Carbohydrate: 36g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 7mg
