Red Pepper and Sweetcorn Quinoa

    Red Pepper and Sweetcorn Quinoa


    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.

    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

    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.

    Recently viewed

    Reviews (1)


    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

    Write a review

    Click on stars to rate