Quinoa with corn and zucchini
8 servings
60 minutes
Quinoa with corn and zucchini is a light and nutritious dish inspired by Italian cuisine, known for its simple yet exquisite ingredient combinations. Tender quinoa grains infused with roasting aroma perfectly complement the sweetness of fresh corn and the juiciness of zucchini. A light sauté of onion and garlic adds subtle caramelized notes, while cilantro brings freshness. The finishing touch is feta cheese, which adds tanginess and a creamy texture. This dish can be served as a standalone or as a side to meat or fish. It’s perfect for a light dinner or hearty lunch, combining healthy nutrients with the rich flavors of Mediterranean cuisine.
1
Soak the quinoa in a bowl of cold water for 5 minutes. Then drain the water and rinse under cold running water until the water runs clear.
- Quinoa: 1 glass
2
In a medium pot, bring the broth or water to a boil. In another small skillet over medium heat, toast the quinoa, stirring occasionally, until the grains are fluffy and fragrant.
- Chicken broth: 3 glasss
- Quinoa: 1 glass
3
Add more broth or water and salt. Bring to a boil, reduce heat, and cook for 15-20 minutes until the grains are soft and translucent. Drain the water, cover with a clean towel and lid, and let sit for 10 minutes.
- Chicken broth: 3 glasss
- Salt: 0.5 teaspoon
4
Meanwhile, in a large deep skillet, heat the oil over medium heat and sauté the onion for 5 minutes until it becomes translucent. Then add the garlic, corn, and zucchini. Add salt and pepper to taste and continue cooking for 5-8 minutes until the corn and zucchini are tender.
- Extra virgin olive oil: 1 tablespoon
- Onion: 0.5 piece
- Garlic: 2 cloves
- Fresh corn kernels: 110 g
- Zucchini: 1 piece
- Salt: 0.5 teaspoon
5
Mix the vegetables with quinoa, add herbs, and serve with feta cheese.
- Quinoa: 1 glass
- Coriander leaves: 3 tablespoons
- Feta cheese: 60 g