Corn and Quinoa Bowl
Quinoa is an incredibly nutritious grain. Rinse it in a fine strainer before cooking to wash off the bitter coating. This salad uses the harvests of our Three Sisters Garden — corn, beans and zucchini.
Salads & Sides
Quick & Easy
1 cup quinoa
3 tbsp extra-virgin olive oil
3 cups corn kernels
3 small zucchinis, finely diced
10-12 green beans, thinly sliced (optional)
1 large spring onion, thinly sliced
3 tbsp lime juice
1/2 cup chopped coriander
salt and freshly ground black pepper, to taste
Place quinoa in a fine sieve and rinse well under a tap.
Cook according to packet instructions until tender. All the water should be fully absorbed – if not, drain well through a fine sieve.
Allow to cool.
While quinoa is cooling, heat oil in a large, heavy-based frypan over high heat and cook corn, zucchini and beans, if using, stirring to prevent sticking, until softened (about 5 minutes).
Toss into quinoa along with all remaining ingredients.
Serve chilled or at room temperature.