It is worth the extra time to prepare this savory, aromatic recipe for quinoa and roasted corn pilaf. Quinoa, roasted red onion and corn combine with herbs and olives for a high-protein, delicious side dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 cup quinoa, rinsed thoroughly
- 4 ears of corn, husks removed
- 1 red onion, sliced into ½ inch thick rounds
- 1 teaspoon chopped rosemary
- 1 tablespoon olive oil
- Sea salt
- 3 tablespoons chopped Italian flat-leaf parsley
- ½ cup chopped black or green pitted olives
Preparation:
Preheat the oven to 450’.
Place the quinoa in a saucepan with 2 cups water and a pinch of sea salt. Bring to the boil, cover, reduce heat, and cook 15 minutes. Remove from heat and let the quinoa sit, covered, for another 10 minutes.
While the quinoa is cooking, toss the corn, onion, rosemary and olive oil together. Season with a couple of liberal pinches of sea salt, and spread the vegetables on a baking tray. Roast the corn and onions for 15 minutes, turning once during cooking. Remove vegetables from the oven and set them aside until they are cool enough to handle.
Cut the corn kernels from the cob with a small, sharp knife. Chop the onions fine.
Place the quinoa and vegetables in a bowl. Add the chopped parsley and olives, and adjust seasoning if needed.
Serves 4-6
Copyright 2010 by Jen Hoy
Place the quinoa in a saucepan with 2 cups water and a pinch of sea salt. Bring to the boil, cover, reduce heat, and cook 15 minutes. Remove from heat and let the quinoa sit, covered, for another 10 minutes.
While the quinoa is cooking, toss the corn, onion, rosemary and olive oil together. Season with a couple of liberal pinches of sea salt, and spread the vegetables on a baking tray. Roast the corn and onions for 15 minutes, turning once during cooking. Remove vegetables from the oven and set them aside until they are cool enough to handle.
Cut the corn kernels from the cob with a small, sharp knife. Chop the onions fine.
Place the quinoa and vegetables in a bowl. Add the chopped parsley and olives, and adjust seasoning if needed.
Serves 4-6
Copyright 2010 by Jen Hoy
