Quinoa with Red Pepper, Charred Corn and Spinach
- Preparing Time: 30 minutes
- Total Time: 35 minutes
- Served Person: 4
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 cup quinoa
- 1 cup onion diced
- 1 teaspoon vegetable oil
- 2 cups stock (chicken)
- 1 1/2 cups frozen corn
- 1/2 cup red bell pepper diced
- 2 teaspoons garlic crushed
- 1/2 teaspoon cumin ground
- 1 teaspoon chili paste
- 6 ounces spinach frozen (or use fresh)
- 1/3 cup green onion chopped
- 1/3 cup cilantro chopped
- 1/3 cup feta cheese light
- Carbohydrate 61.0931727083706 g
- Cholesterol 14.725 mg
- Fat 10.9602764221715 g
- Fiber 8.64902707177561 g
- Protein 18.3717992492967 g
- Saturated Fat 3.09348209778535 g
- Serving Size 1 1 Serving (429g)
- Sodium 495.185102254764 mg
- Sugar 52.444145636595 g
- Trans Fat 0.826004741974793 g
- Calories 399 calories
1. Bring Quinoa and stock to boil - cover and simmer for 15 mins, just until the stock is absorbed and the quinoa is tender. Remove from heat and place in a bowl. 2. Spray a non-stick skillet with cooking oil and place over medium heat. Saute the corn for about 8 minutes, just until browned, stirring constantly. Set aside. 3. Spray a medium non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the diced onion, bell pepper, garlic, cumin and chili paste and saute until the onions begin to brown (about 5 minutes). 4. Add the spinach and water. Cook until the spinach wilts, about 2 minutes. 5. Remove from the heat. Stir in green onion, cilantro, feta, olive oil, lemon juice and sauteed corn. 6. Add the mixture to the quinoa and mix well.
