Quinoa with Zucchini and Corn

Serving Size: 4

441

Quinoa with Zucchini and Corn

A mouth watering Quinoa Salad with loads of delicious Zucchini

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Ingredients

For the Quinoa1 cup red quinoa
• 6 cups water
• 1 teaspoon kosher or sea salt
For the Vegetables1 tablespoon olive oil
• 2 - 4 cloves fresh garlic, finely chopped
• 2 cups zucchini , that's about 1 medium zucchini , diced
• 1 cup chick peas or black beans, cooked
• 4-6 sprigs fresh fine leaf thyme , De-stemmed
• 1 cup red bell pepper (that's about 1/2 medium bell pepper, diced
• 1 cup fresh or frozen corn
• 4 sprigs fresh cilantro, finely chopped
• 2 scallions or chives, finely chopped
• 6 sprigs fresh parsley, finely chopped
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon gluten free massel seasoning
• 1/2 teaspoon ground black pepper

Method

Cooking the QuinoaUsing a very fine mesh strainer, rinse the Quinoa under running water, set aside .
1. Using a medium size pot, add the 6 cups water and the salt, bring water to a boil.
2. Add Quinoa to boiling water and cook uncovered , until the quinoa is tender about 10 - 12 minutes
3. Remove from heat and drain by using the same mesh strainer, run some cold water so as to stop the quinoa from cooking, let sit for 5 minutes in the MESH strainer, covered.
Cooking The VegetablesHeat olive oil over medium-high heat, add garlic and thyme , saute for 30 seconds , add beans or peas , stir for about 2 minutes!, add zucchini and continue sauteing/stirring for an additional 2 minutes, add bell peppers and keep sauteing for about 2 minutes, add the corn and mix everything together , ADD THE QUINOA, cilantro and scallions, keep mixing until the Quinoa is heated through about 1 - 2 minutes.
4. Add chopped parsley, and season with salt , massel and pepper.
5. Mix and combine everything
6. (Enjoy)!

Notes