Quinoa is one of my favorite "go to" items that has now become a staple in our house. Quinoa is grain like in texture but technically it is a seed. It is packed with protein and adapts to anything you cook it with. This particular recipe is one of my personal favorites because it's quick and easy to make yet very filling. I tend to eat it by itself but my hubby likes to stuff it in a tortilla and eat it burrito style. I hope you try it at home and enjoy it as much as we do!
Ingredients:
2 cups cooked quinoa (follow directions on the package to cook)
1/2 cup diced bell peppers (I used green, yellow, orange, & red peppers all mixed together)
1/3 cup frozen sweet corn kernels
Juice of 1/2 lemon (about 2 tsp if you're using a lemon juice concentrate)
10 average size mint leaves (chopped finely)
Salt & pepper to taste
2 tsp EVOO (extra virgin olive oil)
Pam or another non stick cooking spray
Directions:
1. Place a non stick pan over medium heat, add 1 tsp EVOO.
2. Add frozen corn to the pan and spray 2 shots of Pam. Add a bit of salt and pepper to taste.
3. Roast corn until it starts to brown (about 5-6 minutes).
4. Transfer corn to a different bowl and roast the bell peppers the same way as the corn using the remainder of the EVOO in the same pan.
5. After the bell peppers are done roasting, add corn and cooked quinoa to the pan.
6. Add in lemon juice, mint, and stir.
7. Add salt and pepper if needed.
8. Cook for another 4-5 minutes until the entire dish is thoroughly heated.
9. Enjoy!
Ingredients:
2 cups cooked quinoa (follow directions on the package to cook)
1/2 cup diced bell peppers (I used green, yellow, orange, & red peppers all mixed together)
1/3 cup frozen sweet corn kernels
Juice of 1/2 lemon (about 2 tsp if you're using a lemon juice concentrate)
10 average size mint leaves (chopped finely)
Salt & pepper to taste
2 tsp EVOO (extra virgin olive oil)
Pam or another non stick cooking spray
Directions:
1. Place a non stick pan over medium heat, add 1 tsp EVOO.
2. Add frozen corn to the pan and spray 2 shots of Pam. Add a bit of salt and pepper to taste.
3. Roast corn until it starts to brown (about 5-6 minutes).
4. Transfer corn to a different bowl and roast the bell peppers the same way as the corn using the remainder of the EVOO in the same pan.
5. After the bell peppers are done roasting, add corn and cooked quinoa to the pan.
6. Add in lemon juice, mint, and stir.
7. Add salt and pepper if needed.
8. Cook for another 4-5 minutes until the entire dish is thoroughly heated.
9. Enjoy!
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