You’ll Love This Nutrient Rich, Tasty Quinoa With Corn and Zucchini

Serves six to eight

1 cup regular or red quinoa

3 cups water, chicken stock or vegetable stock

½ teaspoon salt, or to taste

1 tablespoon ghee or fat

½ small onion, finely chopped

1 to 2 garlic cloves (to taste), minced

Kernels from 1 ear corn (I use about ¾ C or so of frozen organic corn)

1 medium zucchini, cut in small dice

2 to 4 tablespoon chopped fresh parsley

¼ to ½ cup crumbled queso fresco or feta (optional)

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes.

Drain through a strainer, and rinse until the water runs clear.

2. Bring the water or stock to a simmer in a medium saucepan. Heat another

medium saucepan or lidded skillet over medium-high heat and add the quinoa.

Toast, stirring, until the grains have separated and begin to smell fragrant. Add

water or stock and salt. It should come to a boil quickly. Reduce the heat to low,

cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent,

and each grain displays a little thread. Drain and return to the pan. Cover the pan

with a clean dish towel, replace the lid and allow it to sit undisturbed for 10

minutes.

3. Meanwhile, heat the fat in a large, heavy skillet over medium heat, and add the

onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and

zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is

tender and translucent and the corn tender, five to eight minutes. Stir in the

quinoa and toss together. Heat through, add the herbs and serve with a little

crumbled queso fresco or feta sprinkled on top if desired.

Advance preparation: The cooked quinoa will keep for three or four days in the

refrigerator. Adapted from Martha Rose Shulman