Quinoa With Corn And Zucchini Food

SPICED QUINOA WITH ZUCCHINI

Steps:

• Cook 3/4 cup rinsed tricolor quinoa as the label directs, adding 1/4 teaspoon allspice to the water. Meanwhile, toss 2 sliced zucchini with 2 tablespoons olive oil and 1 grated garlic clove; season with salt and pepper. Bake at 450 degrees F until tender, about 10 minutes. Stir into the quinoa along with 1/2 cup golden raisins and 2 tablespoons each olive oil, chopped cilantro and dill. Season with salt.

GRILLED OLD BAY SALMON WITH CORN QUINOA

Steps:

• Preheat a grill to medium. Cook the quinoa as the label directs. Meanwhile, rub the salmon with 1 tablespoon olive oil, then rub with the Old Bay and lemon zest; season lightly with salt and pepper.
• When the quinoa is almost done, cut the corn kernels off the cobs and then run the back of the knife down the cobs to extract all the corn pulp and juices. Scatter the corn and its liquid on top of the quinoa, cover again and set aside off the heat to steam, 10 to 15 minutes.
• Grill the salmon, skin-side down, until the skin is crisp and the salmon is cooked about a third of the way up the sides, 4 to 7 minutes. Gently flip the salmon and grill until just cooked through but still a little rosy in the thickest part, 5 to 7 more minutes depending on the thickness.
• Uncover the quinoa and fluff the corn and quinoa together. Add the remaining 1 tablespoon olive oil, the lemon juice, basil and scallion and stir to combine; season with salt and pepper. Serve the salmon with the quinoa.

CHARRED CORN AND QUINOA

Steps:

• Heat 1 tablespoon butter over medium-low heat in a skillet. Add quinoa and toast until lightly browned with a nutty aroma, 2 to 3 minutes. Remove from heat.
• Combine chicken broth and toasted quinoa in a saucepan and bring to a boil. Cover, reduce heat, and simmer until broth is just absorbed and quinoa is tender, about 15 minutes. Remove from heat and place in a bowl.
• Heat remaining tablespoon butter in a skillet over medium heat. Add corn and cook and stir constantly until just browned, about 8 minutes. Set aside.
• Combine 1 tablespoon olive oil and vanilla extract in another skillet away from heat, then place over medium heat. Add bell peppers and onion. Cook and stir until onions are softened and begin to brown, about 5 minutes. Add spinach and water. Cook until spinach is wilted, about 2 minutes. Remove from heat. Stir in charred corn, feta cheese, and remaining tablespoon olive oil.
• Add vegetable mixture to quinoa and mix well.

BLACK BEAN & CORN QUINOA

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

HEARTY QUINOA & CORN CHOWDER

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

QUINOA, CORN AND ZUCCHINI MEDLEY

Steps:

• To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium low.
• Simmer 15 minutes, or until quinoa is tender and opaque and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork, and cool.
• Fold corn, zucchini, green onions, cilantro and mint into quinoa.
• To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in small bowl. Season with salt and pepper.
• Drizzle dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.