Quinoa with Sun-Dried Tomatoes and Corn

Chewy bits of tangy sun-dried tomatoes, tender kernels of sweet corn and gentle spices complement the nutty flavor of quinoa to a tee in this simple but nutritious grain side dish that is fancy enough to compete with the main dish, much like my signature quinoa soup. No introduction is required.

Quinoa with Sun-Dried Tomatoes and Corn

Recipe by Lisa Turner Published on February 27, 2008 Quinoa cooked with tangy sun-dried tomatoes, sweet corn and spices — a colorful, tasty and nourishing side for any meal Preparation: 15 minutes Cooking time: 35 minutes Print this recipe Ingredients: 1 cup uncooked quinoa 2 cups water or vegetable stock 6 to 8 sun-dried tomatoes 2 tablespoons butter or olive oil 2 shallots, finely chopped 2 cloves garlic, minced or crushed 1 jalapeño, seeded and finely chopped 1/2 cup fresh or frozen corn 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/2 teaspoon sea salt 1/4 teaspoon fresh ground black pepper small handful of fresh parsley, chopped 2 to 3 tablespoons fresh grated Parmesan cheese (optional) Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water or vegetable stock. Soak the sun-dried tomatoes in hot water for 15 to 20 minutes. Drain, squeezing out the excess liquid, and finely chop. Heat the butter or oil in a medium saucepan over medium heat. When hot, add the shallots and garlic and stir 2 minutes to soften. Add the sun-dried tomatoes and jalapeño, and continue to stir for another 2 to 3 minutes. Now add the quinoa with its soaking liquid. Stir in the corn, spices, salt and pepper, and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 30 minutes or until the liquid is absorbed. Remove from heat and let the cooked quinoa stand for 5 minutes. Add the parsley and Parmesan if using, and fluff with a fork. Makes 4 servings