If you’ve read this post, you’ll know I’m a pretty big fan of quinoa. A couple of weeks ago, I created a new recipe using quinoa which I had the opportunity to make again tonight (and actually figure out how I made it). It’s a simple, tasty side dish that’s gluten free and high in protein and most importantly, taste.
2 cups water
1 cup quinoa
1/2 dehydrated corn (I used NOW Corn Off the Cob. There’s no reason you couldn’t use canned corn or even fresh corn cut from a cob)
1 tblsp Sun Dried tomatoes, finely chopped
1/4 to 1 tsp cayenne pepper or chipotle pepper powder (depending on your tolerance for heat)
1/2 tsp dried chili flakes
1/4 tsp garlic powder
1/4 tsp ground cumin
Salt & fresh ground pepper to taste
Combine all ingredients in a pot, stir, bring to boil, turn down to medium low, cover and simmer for about 20 minutes or until all water is evaporated.
Serve hot with butter or cold as a salad
makes 4-6 servings