Quinoa with Red Pepper, Charred Corn, and Spinach
This recipe features quinoa, vibrant red peppers, charred corn, and tender spinach, packing a punch of flavor and nutrition
This recipe features quinoa, vibrant red peppers, charred corn, and tender spinach, packing a punch of flavor and nutrition
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 cup quinoa
- 1 cup onion diced
- 1 teaspoon vegetable oil
- 2 cups stock (chicken)
- 1 1/2 cups frozen corn
- 1/2 cup red bell pepper diced
- 2 teaspoons garlic crushed
- 1/2 teaspoon cumin ground
- 1 teaspoon chili paste
- 6 ounces spinach frozen (or use fresh)
- 1/3 cup green onion chopped
- 1/3 cup cilantro chopped
- 1/3 cup feta cheese light
- Carbohydrate 61.0931727083706 g
- Cholesterol 14.725 mg
- Fat 10.9602764221715 g
- Fiber 8.64902707177561 g
- Protein 18.3717992492967 g
- Saturated Fat 3.09348209778535 g
- Serving Size 1 1 Serving (429g)
- Sodium 495.185102254764 mg
- Sugar 52.444145636595 g
- Trans Fat 0.826004741974793 g
- Calories 399 calories
Step-by-step
- Bring Quinoa and stock to boil - cover and simmer for 15 mins, just until the stock is absorbed and the quinoa is tender. Remove from heat and place in a bowl.
- Spray a non-stick skillet with cooking oil and place over medium heat. Saute the corn for about 8 minutes, just until browned, stirring constantly. Set aside.
- Spray a medium non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the diced onion, bell pepper, garlic, cumin and chili paste and saute until the onions begin to brown (about 5 minutes).
- Add the spinach and water. Cook until the spinach wilts, about 2 minutes.
- Remove from the heat. Stir in green onion, cilantro, feta, olive oil, lemon juice and sauteed corn.
- Add the mixture to the quinoa and mix well.
While standard grain salads rely on raw vegetables and cold dressings that turn watery within hours, this warm preparation builds structural integrity by cooking aromatics and charring frozen corn directly in a skillet over medium heat. Toasting the grains briefly in stock before covering them allows the liquid to distribute evenly, preventing the bottom from scorching while the central germ softens over fifteen minutes. When planning meals in advance, store the cooked mixture in an airtight container in the refrigerator for up to four days without adding the delicate herbs and feta cheese until the final warming stage. Freezing works well if you omit the dairy and fresh greens prior to storage, though thawing the container overnight in the refrigerator is necessary before reheating it gently on the stovetop over low heat. Swapping the chicken stock for vegetable broth maintains the exact liquid ratio required for the quinoa, whereas substituting fresh spinach for frozen leaves requires reducing the added water to prevent the pan from becoming saturated during the wilt phase.
