"Light" Quinoa Corn Medley
Serves: 10 cups
  • 6 cups water
  • 3 cups quinoa, well rinsed
  • ½ cup pumpkin seeds
  • 1 cup red pepper, destemmed, deseeded, and diced
  • 1 cup orange pepper, destemmed, deseeded, and diced
  • ¼ cup olive oil, divided
  • 2 cups cut corn
  • 2 tablespoon garlic, minced
  • 1 cup green onions, sliced
  • ½ cup black olives, sliced
  • ¼ cup freshly parsley, chopped
  • ¼ cup lemon juice
  • 2 teaspoon salt
  • ½ teaspoon pepper
  1. In a saucepan, bring water to a boil.
  2. Add the quinoa, cover, reduce the heat to very low, and simmer for 10-15 minutes or until tender; drain off excess water, transfer to a bowl, and fluff with a fork.
  3. In a lightly greased pan, cook pumpkin seeds over medium heat for 3-4 minutes.
  4. Transfer toasted pumpkin seeds to a bowl and set aside.
  5. In the same skillet, sauté red and orange pepper in 1 Tsp. olive oil, for 3 minutes; add corn and garlic, and sauté an additional 3 minutes; add green onions and sauté for 1 minute; add sautéed vegetables, reserved pumpkin seeds, and remaining ingredients to quinoa.
  6. Toss well to combine and Serve warm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sides/qlightq-quinoa-a-corn-medley-vegan-gluten-free-soy-free