We've been hearing about all of the nutritional benefits of quinoa for years now. It's gluten free, a complete protein and can be used in sweet and savoury dishes alike. Quinoa is so versatile. I usually just pick a combination of vegetables that I like and mix them in with the quinoa. It's a great, light lunch that leaves me feeling full of energy.
This combination is loosely based on succotash recipes that my mom has made in the past. Succotash is a traditional Algonquin dish and normally is made with lima beans. They would also be a delicious addition to this dish.
-1 cup of quinoa
-2 ears of corn (removed from ear)
-1 red pepper (cut into small pieces)
-1 zucchini (cut into chunks)
-2 tbsp olive oil
-1/2 tsp dried parsley
-sea salt and pepper
-1 tbsp of apple cider vinegar
1) Cook the quinoa according to directions. Transfer into a bowl and leave to cool.
2) Sauté the red pepper in a tablespoon of olive oil in a saucepan over medium heat for about 5 minutes.
3) Add the zucchini and sauté for another 3-5 minutes until tender crisp. Add the corn and sauté until it turns bright yellow. Add another tablespoon of olive oil as well as the salt and pepper and parsley and sauté for another minute.
4) Add the vegetables to the quinoa and the vinegar. Stir to combine.
There are a couple of things I would suggest adding to this dish depending on your taste and what you eat. Add some or ALL of the following:
-finely chopped fresh basil
-toasted almond or pine nuts