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.

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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

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