Quinoa And Corn Medley

Recipe Ingredients

6 cups	1422ml	Water
3 cups	711ml	Quinoa - well rinsed
1/2 cup	55g / 1.9oz	Pumpkin seeds
1 cup	146g / 5.1oz	Diced seeded red pepper
1 cup	146g / 5.1oz	Diced seeded orange pepper
1/4 cup	59ml	Olive oil - divided
2 cups	125g / 4.4oz	Cut corn
2 tablespoons	30ml	Minced garlic
1 cup	62g / 2.2oz	Sliced green onions
1/2 cup	118ml	Black olives - sliced
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1/4 cup	59ml	Lemon juice
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

In a saucepan, place the water and bring to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 10 to 15 minutes or until tender. Drain off excess water, transfer to a bowl, and fluff with a fork.

Meanwhile in a non-stick skillet, cook the pumpkin seeds over medium heat for 3 to 4 minutes or until toasted. Transfer the toasted pumpkin seeds to a bowl and set aside.

In the same non-stick skillet, saute the red and orange pepper in 1 tablespoon olive oil, for 3 minutes. Add the corn and garlic, and saute an additional 3 minutes. Add the green onions and saute for 1 minute.

Add the sauteed vegetables, reserved pumpkin seeds, and the remaining ingredients to the quinoa, and toss well to combine. Serve warm.

This recipe yields 10 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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