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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | ears medium (6-3/4" to 7-1/2" long) yields | corn kernels | 2 1/2 | cups, chopped | Onion, chopped | 1 | tablespoon | vegetable oil | 4 | tablespoons | Lime juice, raw - or 1 TBSP | 1 3/4 | cup | quinoa | 2 1/2 | cups, chopped | Onion, chopped | 3 | tablespoons | parsley, fresh, chopped | 2 | tablespoons | coconut sugar (lightly packed) | 1 3/4 | cups | broth |
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Steps
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Sequence
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Step
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| | 1 | Place quinoa in strainer. Rinse. In a wide nonstick pan cook quinoa, stirring, until darker in color, about 8 minutes. Remove from pan and set aside.
In same pan, increase heat to medium high. Heat oil and add 2 cups onion and 2 tablespoons of water. Cook until onion is soft, about 5 minutes.
To pan add broth, quinoa, and 1 to 2 tablespoons lime juice and coconut sugar. Bring just to a boil, stirring. Reduce heat and simmer, uncovered until quinoa is almost tender to bite, about 10 minutes.
Add 2 cups corn and remaining and 1 cups onions Cook stirring, until creamy about 5 more minutes.
Spoon into bowls top with remaining corn and parsley. Serve with remaining lime juice, salt and pepper. Serves 4. |
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