Quinoa With Corn And Zucchini Recipes

QUINOA WITH CORN AND ZUCCHINI

Steps:

• Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
• Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
• Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.

QUINOA, CORN AND ZUCCHINI MEDLEY

Steps:

• To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium low.
• Simmer 15 minutes, or until quinoa is tender and opaque and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork, and cool.
• Fold corn, zucchini, green onions, cilantro and mint into quinoa.
• To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in small bowl. Season with salt and pepper.
• Drizzle dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.

BLACK BEAN & CORN QUINOA

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

CHARRED CORN AND QUINOA

Steps:

• Heat 1 tablespoon butter over medium-low heat in a skillet. Add quinoa and toast until lightly browned with a nutty aroma, 2 to 3 minutes. Remove from heat.
• Combine chicken broth and toasted quinoa in a saucepan and bring to a boil. Cover, reduce heat, and simmer until broth is just absorbed and quinoa is tender, about 15 minutes. Remove from heat and place in a bowl.
• Heat remaining tablespoon butter in a skillet over medium heat. Add corn and cook and stir constantly until just browned, about 8 minutes. Set aside.
• Combine 1 tablespoon olive oil and vanilla extract in another skillet away from heat, then place over medium heat. Add bell peppers and onion. Cook and stir until onions are softened and begin to brown, about 5 minutes. Add spinach and water. Cook until spinach is wilted, about 2 minutes. Remove from heat. Stir in charred corn, feta cheese, and remaining tablespoon olive oil.
• Add vegetable mixture to quinoa and mix well.