Red Quinoa with Zucchini and Corn | PCC Natural Markets

Red Quinoa with Zucchini and Corn

Serves: 4 to 6

No votes yet

These ingredients are:
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

For those who are familiar with quinoa, this variety has a firmer, almost crunchy texture and a robust, earthy flavor. However, if you can't find red quinoa, don't let that stop you — just substitute regular quinoa.



Heat the olive oil in a medium saucepan. 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 hot.

Recipe by Alan Roettinger, PCC Cooks instructor

More about: corn, garlic, quinoa, zucchini


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login