Red Quinoa with Fresh Herbs, Lemon & Roasted Corn
Used this snow day to catch up on meal prep and experiment with some new recipes! And this one’s a keeper! I know your all, “ya so what…it’s quinoa…we get it you’re a health nut”…but honestly, I’ve been getting a little bored of just quinoa. I usually mix it in with sweet potatoes but I wanted something different! Usually I do this thing where I find 2 or three recipes all in the same ball park – and I take what I like from each of them and make it my own. This recipe was no different, I made a few tweaks to my prep method and voila, a few carefully selected spices later, this happened! I was honestly a little nervous that lemon might taste weird (maybe its just me but when I think lemon I think of the sweeter side of lemon like lemon meringue or lemonade. But it does not play that role in this recipe, promise!
- 1 cup Red Quinoa
- 1 leek, chopped
- 2 Fresh Garlic Cloves, minced (or 1 TBS minced garlic)
- 2 cups water
- Ground Black Pepper
- Olive oil, as needed
- 2 Cobs of Fresh Corn
- 1 TBSP chopped Parsley
- 1 TBSP chopped Chives
- 3 TBSP chopped Thyme
- zest of 1 lemon
Preheat oven to 400 degrees.
Place 1 tbsp of oil in pot. Add shallot and sweat, add garlic after about 3 minutes and once fragrant add the quinoa, water, salt and pepper. Bring to a boil then reduce to simmer. Cook for about 20 minutes.
Cut the kernels of corn off of the cobs of corn. Put corn into a ziplock bag and add about a tbsp. of olive oil, pepper, and about 1 tsp chopped thyme to taste. Shake the bag up to evenly distribute until all kernels are coated. Place on a cookie sheet (I like to cover mine with tin foil for easy clean up). Place in the oven for 20-30 minutes until lightly browned.
Combine all of the chopped herbs, lemon zest. Once the quinoa and corn are done add your seasonings! Taste, season and serve hot.
What’s your favorite way to eat quinoa?