Description
Quinoa with fresh corn, shallot, ginger and avocado. A light lunch, or a side.
Ingredients
Units
- 1 cups (237 ml) uncooked quinoa
- 2 tbsp extra virgin olive oil
- 1 large shallot
- 1 tbsp finely chopped fresh ginger
- 1 medium clove garlic
- 6 ears fresh corn, husks and silks removed, kernels cut from cobs
- 1 medium bunch thinly sliced green onions
- 1 tbsp lime juice
- 3 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh basil
- 1/2-1 tsp sea salt
- freshly ground black pepper
- 1 medium avocado, peeled cored and diced into bite-sized pieces
- 1 cups (237 ml) cherry tomatoes, halved
- 1 cups (237 ml) crumbled Feta cheese
- chopped fresh cilantro and basil for garnish
Instructions
- Prepare quinoa according to package directions. Set aside.
- In a large sauté pan, heat olive oil over medium heat.
- Add shallot and cook, stirring constantly, for 2 minutes, or until softened and fragrant.
- Add ginger and garlic and cook for another 30 seconds, stirring constantly.
- Add corn and green onions and cook for 2 minutes, stirring frequently.
- Sprinkle with lime juice, fresh herbs, salt, and pepper; stir to evenly distribute.
- Add prepared quinoa, diced avocado, cherry tomatoes, and half of the feta cheese. Stir gently to combine.
- Transfer to a serving bowl or individual bowls.
- Garnish with remaining feta cheese and fresh herbs, if desired.
Notes
- Toast the quinoa in a dry pan before cooking for a deeper flavour.
- Two 15-ounce cans of corn, drained, will stand in for the fresh ears.
- Toss the avocado with a little lime juice before it goes in, so it does not brown.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 15