Quinoa is one of our favorite grains – it is protein-packed, satisfying, and a great side dish or main course. We were experimenting with our Mexican BBQ Sauce (click HERE), and added a touch to one of our favorite quinoa recipes that uses fresh corn, which is now showing up at the farmer’s markets.
There are a few tricks and tips on how to make quinoa so that it is not woefully overcooked, while adding some boldly flavored ingredients that will really pull out the naturally nutty flavor of this amazing grain.
Quinoa with Corn, Carrots, and Mexican Chili Sauce
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Serves: Serves 4 to 6
Ingredients
- 3 tablespoons Serious Foodie Mexican BBQ Sauce (click HERE to order on-line)
- ½ cup olive oil, plus a few tablespoons for cooking
- 2 ears corn, husked
- 1½ cups pre-washed quinoa (it is important to pre-wash)
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 small onion, chopped fine
- 1 carrot, finely diced
- ¾ cup vegetable stock
- ¾ teaspoon salt
- 1 cups water
- ½ red or yellow bell pepper, diced (we like a combination of both)
- 2 green onions, chopped
- 1 jalapeno, seeded and sliced (optional)
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Brush a cast-iron skillet with olive oil, and set over medium heat. Once the skillet is hot, add the corn while brushing with olive oil. Using a fork, gently roll the corn to evenly sear – this should take about 3 minutes (alternatively, this can be done on a grill). Remove the kernels from the cob, and save for the salad.
- Cook the quinoa: Add about 2 tablespoons olive oil or vegetable oil to a medium saucepan, then heat to medium high. Toast the quinoa, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
- Return now-empty pan to medium-low heat and melt butter. Add onion and carrot, and saute until onion is softened and light golden, 5 to 7 minutes.
- Increase heat to medium-high, stir in water, stock, salt, and quinoa, then bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork.
- In a large bowl, toss together the quinoa, corn, cilantro, bell pepper, green onions and the jalapeno if using. Add a few tablespoons of the Mirasol Mole sauce, then toss again. Serve warm or room temperature.
