I’ve been getting a lot of tomatoes and corn from my CSA over the past few weeks. This recipe is a great way to use some of these plentiful ingredients. Even better, it’s both delicious and healthy—full of sweet flavor from the vegetables and cilantro with a crunchy texture from the corn and quinoa.
2 tablespoons olive oil, divided
1/2 onion, chopped
1 cup quinoa
2 cups low sodium vegetable stock, divided
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 small yellow squash, small diced
1 1/2 to 2 cups fresh corn kernels (cut from 3 ears of corn)
2 medium tomatoes, chopped
2 scallions, white and green parts, finely sliced
1 jalapeno, ribs and seeds removed, finely chopped
1/3 cup chopped fresh cilantro
Heat the olive oil in a medium saucepan over medium-low heat. Add onions and cook until soft and translucent, about 5 minutes.
Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes. Add 1 2/3 cups vegetable stock and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. While the quinoa is still warm, stir in the scallions, jalapeno, and cinlatro; cover and set aside.
While the quinoa is simmering, saute the squash, corn, and tomatoes with the remaining tablespoon of olive oil and 1/3 cup vegetable stock in a skillet over medium heat. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about 10 minutes, until the mixture is heated through, but the corn remains crunchy.
Add the mixture with the quinoa and stir to combine. Taste for seasoning and serve warm or at room temperature.
Serving size: about 1 cup