1 Tablespoon extra-virgin olive oil
1 large onion, peeled and finely chopped
1 2/3 cups vegetable brothor water
1 cup quinoa, thoroughly rinsed and drained
2 cups fresh corn kernels
1/2 teaspoon oregano
1/2 teaspoon sea salt, or to taste

Thoroughly rinse the quinoa in a collander with teeny tiny holes so the quinoa doesn't fall through. Heat the oil in a large pan. Saute the onion for 2 minutes. Add the veggie broth (watch for sputtering oil!) and bring to a boil. Stir in quinoa, corn, oregano, and salt.Then reduce the heat and simmer, covered, for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes before serving.

Optional: Stir in finely chopped parsley or chives after cooking.



09/29/2010 16:23

Going to try this over coming weekend - too good not to!!!


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