This easy recipe makes use of summer ingredients and allows the roasted of our Toasted Quinoa to shine through.
Ingredients (serves 2-4):
1 cup of Toasted Quinoa
1 fresh tomato
1 yellow pepper
1 small zucchini
1/2 jalapeno, de-seeded
1 small onion
1 fresh lime
1 ear of summer corn
pinch of salt and pepper
1 teaspoon of olive oil
a few sprigs of cilantro
Cook the Toasted Quinoa as directed on the package, and prep the other ingredients.
As for the raw ingredients: dice the tomato and set aside. Take the corn, remove the husk and run your knife down the sides to remove the kernels from the cob; set aside. We won't cook the corn because we don't want to remove the fresh sweetness and crunch of it.
As for the cooked ingredients: chop the jalapeno (you can de-seed the interior to remove the biting heat, if that is your preference) and set aside. Dice the pepper, zucchini, and onion. Sauté vegetables in olive oil for 4-5 minutes, until partially cooked. Allow mixture to cool.
Pour cooked quinoa into a big mixing bowl. Add the diced tomato and raw summer corn. Add the partially cooked jalapeno, pepper, zucchini and onion. Squeeze lime, add a pinch of salt and pepper to taste, add chopped cilantro. Stir and serve. (optional) garnish with slices of fresh avocado.
There you have it: nutty quinoa, spicy jalapeno, citrusy lime, crunchy sweet summer corn -- we can't think of a better side dish for summer.