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    You are in: Home / Recipes / Quinoa With Roasted Corn and Peppers Recipe
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    Quinoa With Roasted Corn and Peppers

    Quinoa With Roasted Corn and Peppers. Photo by IngridH

    1/3 Photos of Quinoa With Roasted Corn and Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Muffin Goddess's Note:

    This is a great complement to TJW's Slow Roasted Chipotle Salmon, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
    2. 2
      Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
    3. 3
      Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
    4. 4
      When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.

    Ratings & Reviews:

    • on August 12, 2012

      45

      This was very good! I doubled the recipe, and used chicken stock, red pepper, and chives for the herb garnish at the end. I don't think I needed to double the liquid when increasing the recipe; as I had a lot left in the pan after the 15 minutes of cooking time and the quinoa was fully cooked. To compensate, I just cranked the heat and let the excess evaporate. I also chose not to leave the corn and peppers in the pan while cooking the quinoa, I didn't want them to get mushy. Altogether this was very good, but I'd like to see some garlic and onion sauteed with the corn and peppers- just to add a bit more aromatic flavor. Thanks for sharing! Made for ZWT8

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2009

      45

      This was good, Trader Joe's Quinoa was apparently more expensive, so we got a quinoa medley. I used chicken stock, I would add a touch more something for a little more flavor, this was still really good. Thank you for sharing. Made for ZWT 5

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2009

      55

      I really like quinoa and was delighted to find this recipe on the ZWT5 All Players Cookbook (though was surprised it was in the New Zealand/Australia cookbook). This recipe is delicious. I added an onion and a clove of garlic, and subbed sweet red, yellow & orange peppers for the bell pepper. Made for the Groovy GastroGnomes, ZWT5.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Quinoa With Roasted Corn and Peppers

    Serving Size: 1 (185 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.1
     
    Calories from Fat 87
    29%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 5.9 mg
    0%
    Total Carbohydrate 47.6 g
    15%
    Dietary Fiber 5.4 g
    21%
    Sugars 0.0 g
    0%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    stock

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