Quinoa with Red Pepper, Charred Corn, and Spinach
This recipe was given to me by a friend. It's a wonderful recipe and packed with lots of great ingredients. My friend also adds grilled chicken to make it more of a meal rather than a side dish. I also serve it with grilled salmon – delicious!
This recipe was given to me by a friend. It's a wonderful recipe and packed with lots of great ingredients. My friend also adds grilled chicken to make it more of a meal rather than a side dish. I also serve it with grilled salmon – delicious!
- 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.
Quinoa demands strict water management to prevent a soggy, paste-like grain bed. Rinsing the seed before boiling strips away naturally occurring saponins that cause bitterness, while precise stock measurement guarantees the 15-minute simmer fully absorbs the liquid without over-softening the germ. Fluffing the cooked grain immediately with a fork releases trapped steam and stops residual heat from continuing the starch gelatinization process.
Controlling Texture Through High Heat
Corn kernels require dry, aggressive heat to develop deep Maillard browning rather than steaming in their own juices. Preheat a non-stick skillet over medium heat for three minutes before adding the frozen corn, stirring continuously for eight minutes until distinct char spots appear. Onions and diced red peppers should follow in a separate pan with ground cumin and chili paste, cooking for five minutes until the aromatics soften and release their essential oils into the vegetable oil.
- Water logging occurs if frozen spinach is added without squeezing out excess liquid; thaw and press thoroughly or substitute fresh spinach at a 1:1 weight ratio.
- Feta cheese will melt completely into grease if folded into the hot vegetable mixture; wait until the pan cools slightly before stirring in dairy.
- Leftovers maintain structural integrity for up to three days in an airtight refrigerator container, though freezing is discouraged due to the high moisture content of the thawed spinach and corn.
