This is great served warm, but the leftovers can be enjoyed cold or reheated. The flavors meld more as it chills in the refrigerator.
Author: Beverly Lynn Bennett
Recipe type: Side
Cuisine: Chilean
Serves: 12 servings
Ingredients
6 cups water
3 cups quinoa, well rinsed
½ cup pumpkin seeds
1 cup diced red bell pepper
1 cup diced orange or green bell pepper
4 tablespoons olive oil, divided
2 cups corn kernels
2 tablespoon minced garlic
1 cup sliced green onions
½ cup sliced black olives
¼ cup freshly minced parsley
¼ cup lemon juice
2 teaspoon salt, or to taste
½ teaspoon black pepper
Instructions
In a saucepan, bring the water to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 10-15 minutes or until tender. Drain and place the cooked quinoa back in the pan, cover and let it sit, of the heat, while you cook the other ingredients.
Heat ½ tablespoon of the oil in a skillet over medium heat. Add the seeds, and sauté for 3 minutes, or until toasted. Remove the pumpkin seeds to a bowl.
Add the bell peppers to your skillet and sauté for 3 minutes. Add the corn and garlic, and sauté for 3 minutes. Add the green onions and sauté for 1 minute.
Fluff the quinoa with a form, and transfer it to a large serving bowl. Add the toasted seeds, sautéed vegetables, remining 3½ tablespoons olive oil, olives, parsley, lemon juice, salt, and pepper, and toss to evenly combine.