Red Pepper and Sweetcorn Quinoa

    Red Pepper and Sweetcorn Quinoa

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    1hr


    210 people made this

    About this recipe: This is a higly versatile gluten-free quinoa dish. Sauteed onion, garlic, pepper, sweetcorn, quinoa and seasonings are mixed together. Serve either hot or cold. Enjoy as is or as a side dish. Feel free to use any vegetables that you have at hand.

    Ingredients
    Serves: 4 

    • 170g quinoa
    • 700ml water
    • 1 pinch salt
    • 3 tablespoons olive oil
    • 3 cloves garlic, finely chopped
    • 1 red pepper, chopped
    • 75g sweetcorn kernels
    • 1/2 teaspoon cumin
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 2 spring onions, chopped

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Bring the quinoa, water and 1 pinch of salt to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender, about 20 minutes. Once done, drain and set aside.
    2. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper and sweetcorn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt and pepper and cook for 1 minute more, then stir in the cooked quinoa and spring onions. Serve hot or cold.

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    Reviews (1)

    jonathanedew
    0

    My first time eating quinoa and for whatever reason it didn't go light and fluffy but was a bit of a mush. However, mixed with the veggies it was surprisingly tasty! Looking forward to a second attempt at the weekend. - 14 Feb 2014

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