Quinoa is one of those foods that I have been trying to like for a long time. I would try it whenever I got the chance, in different restaurants, friends’ meals, and at home – because it is so healthy and versatile – but to no avail until this recipe. I made a version of this with leftover rice and thought maybe these flavors would work well with quinoa – and it really did! Simply sautéing garlic and ginger, and adding some vegetables, transformed bland quinoa into something really delicious – and that I wanted to eat!
I hope you try it and love it too.
- 1 cup uncooked quinoa
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 1 bell pepper, diced
- 2 ears of corn, corn removed from cob or 1/4 cup canned corn
- Pinch of salt and pepper
- Handful of snap pieces, string removed, and sliced on a diagonal
Prepare quinoa according to package directions. In the meantime, heat oil in a large sauté pan. Add the ginger and garlic and sauté for 1-2 minutes. Add the bell pepper, corn, salt and pepper, and sauté until soft, about 5 minutes. Add snap peas and cook an additional 2 minutes. When quinoa is cooked add to sauté pan and stir to combine ingredients. Remove from stove.