Quinoa With Roasted Corn and Peppers

READY IN: 45mins
Recipe by Muffin Goddess

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.

Top Review by IngridH

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

Ingredients Nutrition


  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. 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. 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. 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.

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