CHARRED CORN AND QUINOA

Charred Corn and Quinoa image

Tasty, wholesome, and makes my kitchen smell great! Works as a side dish next to chicken or steak, or as the main event for a meatless meal.

Provided by Samantha

Categories Side Dish Grain Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter, divided
2 cups quinoa, rinsed and drained
4 cups chicken broth
1 ½ cups frozen corn
2 tablespoons extra-virgin olive oil, divided
1 tablespoon vanilla extract
2 red bell peppers, diced
1 small yellow onion, diced
6 ounces frozen chopped spinach, thawed and drained
1 tablespoon water
⅓ cup crumbled reduced-fat feta cheese

Steps:

Heat 1 tablespoon butter over medium-low heat in a skillet. Add quinoa and toast until lightly browned with a nutty aroma, 2 to 3 minutes. Remove from heat.
Combine chicken broth and toasted quinoa in a saucepan and bring to a boil. Cover, reduce heat, and simmer until broth is just absorbed and quinoa is tender, about 15 minutes. Remove from heat and place in a bowl.
Heat remaining tablespoon butter in a skillet over medium heat. Add corn and cook and stir constantly until just browned, about 8 minutes. Set aside.
Combine 1 tablespoon olive oil and vanilla extract in another skillet away from heat, then place over medium heat. Add bell peppers and onion. Cook and stir until onions are softened and begin to brown, about 5 minutes. Add spinach and water. Cook until spinach is wilted, about 2 minutes. Remove from heat. Stir in charred corn, feta cheese, and remaining tablespoon olive oil.
Add vegetable mixture to quinoa and mix well.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 38.4 g, Cholesterol 20 mg, Fat 11.8 g, Fiber 5.1 g, Protein 10.2 g, SaturatedFat 4.2 g, Sodium 739.8 mg, Sugar 4 g