Quinoa and Corn Pilaf
Author:
Serves: 10 cups
Ingredients
- 6 cups water
- 3 cups quinoa, well rinsed
- 1/2 cup pumpkin seeds
- 1 red pepper, de-stemmed, deseeded, and diced
- 1 orange pepper, de-stemmed, deseeded, and diced
- 1/4 cup olive oil, divided
- 2 cups corn
- 2 T. garlic, minced
- 1 cup green onions, sliced
- 1/2 cup sliced black olives
- 1/4 cup freshly chopped parsley
- 1/4 cup lemon juice
- 2 t. salt
- 1/2 t. pepper
Instructions
- In a saucepan, place the water and bring to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 15 minutes or until tender. Drain off any excess water, transfer to a bowl, and fluff with a fork. Meanwhile in a non-stick skillet, cook the pumpkin seeds over medium heat for 3-4 minutes or until toasted. Transfer the toasted pumpkin seeds to a bowl and set aside.
- In the same non-stick skillet, saute the red and orange pepper in 1 T. olive oil, for 3 minutes. Add the corn and garlic, and saute an additional 3 minutes. Add the green onions and saute for 1 minute. Add the sauteed vegetables, reserved pumpkin seeds, and the remaining ingredients to the quinoa, and toss well to combine. Serve warm.