1 cup Quinoa
2 cups Stock (chicken)
1 1/2 cups Frozen corn
1 teaspoon Vegetable oil
1 cup Onion; diced
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 tablespoon Water
1/3 cup Green onion; chopped
1/3 cup Cilantro; chopped
1/3 cup Feta cheese; light
2 tablespoons Olive oil
2 tablespoons Lemon juice
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.
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.
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).
Add the spinach and water. Cook until the spinach wilts, about 2 minutes.
Remove from the heat. Stir in green onion, cilantro, feta, olive oil, lemon juice and sauteed corn.
Add the mixture to the quinoa and mix well.
Original recipe makes 4 Servings