This recipe combines the superfood quinoa (pronounced keen-wah) with summer favourites corn and zucchini. Rinse quinoa in a fine strainer before cooking to wash off the bitter coating.
Corn and Quinoa Bowl
Prep time 15min
Cook time 20min
Serves 8
Ingredients
1 cup uncooked white quinoa
3 tbsp extra virgin olive oil
3 cups corn kernels (about 3 cobs, or use frozen or canned kernels)
3 small zucchini, finely diced
10-12 green beans, finely sliced (optional)
1 large or 2 small spring onions, finely sliced
3 tbsp lime juice
½ cup coarsely chopped coriander leaves
salt and ground black pepper, to taste
Place quinoa in a fine sieve and rinse well under a tap.
Cook according to packet instructions until tender. All the water should be fully absorbed - if not, drain well through a fine sieve. Allow to cool.
While quinoa is cooling, heat oil in a large, heavy-based frypan over high heat and cook corn, zucchini and beans, if using, stirring to prevent sticking, until softened (about 5min).
Toss into quinoa along with all remaining ingredients. Serve chilled or at room temperature.
• This recipe is from Annabel's new book Annabel Langbein The Free Range Cook: Through the Seasons
