Red Quinoa with Zucchini and Corn

Serves: 4 to 6

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vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Red quinoa is fairly new on the natural food scene. For those who are familiar with quinoa, this variety has a firmer, almost crunchy texture and a robust, earthy flavor to match its rich rust color. Pairing it with zucchini, corn, and cilantro brings the exotic New World flavors to life. Even though my taste memory goes back much further than my first experience with quinoa, this combination is for me a pre-Columbian meld that makes perfect sense to my palate. However, if you can't find red quinoa, don't let that stop you — just substitute with regular quinoa.



Heat the olive oil in a medium pot. Add the onion and cook, stirring, for about 1 minute, until it begins to soften. Add the zucchini and garlic and cook, stirring, for 2 minutes. Add the corn and quinoa and stir to mix thoroughly. Add the carrot juice, salt and bouillon cube and bring to a boil. Decrease the heat, cover, and cook for 15 to 20 minutes, until the quinoa is tender. Stir in the cilantro. Serve at once.

Recipe by Alan Roettinger, private chef and cookbook author

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

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More about: corn, garlic, quinoa, zucchini


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