Quinoa with Shallots, Corn and Parsley

I consider myself lucky. I prefer the taste of whole wheat bread to white bread and I would gladly eat a giant bowl of greens with little or no dressing. Of course, I also would kill for a barbecue chicken pizza right now, but generally I’m a healthy eater.

For those of you who think vegetables are gross and quinoa tastes like mushy sand, I’m very sorry. Hopefully if you’ve been a follower for a while, you’ve learned how to dress up steamed vegetables with the most amazing dressing and you’ve learned how to make brussel sprouts so good you’ll never want a french fry again (that was a lie, but you get the point). You’ve also learned how to safely detox without going all Gwyneth Paltrow on your friends and family. Now, I’m going to show you how to make Quinoa taste good.

If you really don’t like quinoa and are just forcing yourself to eat it because of it’s high nutritional value, add another cup of corn!

Quinoa with Shallots, Corn and Parsley

 Serves 4 as a side 

You will need: 

1 cup dried quinoa

2 Tablespoons olive oil

2 Tablespoon chopped Italian parsley

1/4 cup dried shitake or porchini mushrooms

1 small shallot, chopped

1 1/2 cups frozen corn kernels



1. Bring a kettle of water to boil and pour over the dried mushrooms in a bowl to rehydrate.

2. In a small pot bring the quinoa, a pinch of salt, a splash of olive oil and 2 cups of water to boil. Cover and then simmer for 10 minutes and remove from heat to settle.

3. Meanwhile, heat 1 Tablespoon of oil in a small skillet over medium high heat. Add the chopped shallots and cook for 2 minutes. Add the frozen corn and cook, stirring occasionally for 5 minutes. Chop the mushrooms and add to the pan. Add a second Tablespoon of olive oil and a hefty pinch of salt. The corn and shallots should brown nicely, so keep cooking until they begin to char.

4. Add the corn, shallot, mushroom mixture to the quinoa and toss with the parsley. Add another splash of olive oil and salt to taste.

3 thoughts on “Quinoa with Shallots, Corn and Parsley

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