Saturday, July 14, 2012

Sweet Corn Quinoa

I've been on a quinoa kick lately. I've been trying out different recipes on my roommates,  and luckily have been pretty successful. Quinoa is a gluten-free grain and is chock full of protein so it satiates your appetite the same way that a chicken breast would, but has even more health benefits.  The honey and corn make this dish slightly sweet, and can be served hot or cold. I paired this with my Healthy Baked Chicken Bites, which were also a smashing success.

Sweet Corn Quinoa


  • 1 cup quinoa, rinsed and drained
  • 2 cups chicken broth (or water if you prefer)
  • 2 tbsp butter
  • 2 green onions sliced
  • 1 can sweet corn, drained
  • Salt and pepper to taste
Honey Lemon Viniagrette
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 garlic cloves, grated or finely minced
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 pepper

Boil quinoa is chicken broth until fluffy, about 15 minutes.

Meanwhile, make viniagrette. Combine all ingredients and shake in jar or whisk by hand and set aside.
Melt butter in a large saucepan. Add green onions, corn, and season with salt and pepper. Saute for 3 minutes.

Add quinoa and viniagrette. Toss to coat. Season with salt and pepper to taste. Serve.

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