Quinoa with Pesto, Tomatoes, and Corn

Quinoa (pronounced KEEN-wah) is an ancient Peruvian seed with tons of health benefits. It has a mild, nutty flavor and resembles rice or couscous.

Health Benefits of Quinoa:

  • Contains all nine essential amino acids, making it a complete protein
  • High in lysine, an amino acid important for tissue growth and repair
  • Good source of manganese, magnesium, phosphorus, copper, and iron
  • Gluten free
  • Good source of dietary fiber
  • Anti-inflammatory and antioxidant phytonutrients
  • Provides heart healthy fats: monounsaturated fat (in the form of oleic acid) and small amounts of  omega-3 fatty acid, alpha-linolenic acid (ALA)
  • A half cup of quinoa provides: 127 calories, 2 grams of total fat, 10 mg of sodium, 23.5 grams of carbohydrates, 2 grams of fiber, 4.5 grams of protein, 251 grams of phosphorous
  • Resources: A Healthier Michigan, The World’s Healthiest Foods

Anything with pesto is um…great. so I knew this recipe couldn’t fail. Mom, dad, & Darrin approved. Hooray!

 Quinoa with Pesto, Tomatoes, and Corn by Unruly Bliss

Serves 4 as a main dish, 8 as a side dish

Ingredients: 

  • 1.5  cups quinoa {rinsed and drained}
  • 2.5 cups vegetable broth
  • 6 tablespoons basil pesto
  • 3 cloves garlic {minced}
  • 1/2 large onion {diced}
  • 3 ears corn on the cob {sliced off the cob} ——->I used a 10 ounce can of sweet corn
  • 1 pint cherry tomatoes {halved or quartered}
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions: 

  1. Make sure your quinoa is rinsed and drained. Try to buy pre-rinsed quinoa (it’s much easier). Of course mine was not, so I washed the quinoa twice and tried to drain out the water with my hands (messy).

2. Heat up half of the olive oil in a large pot. Add the garlic and quinoa and cook, stirring frequently, until the quinoa is lightly toasted {about 3-4 minutes}.

3.  Add the broth and bring it to a boil. Reduce the heat, cover it, and let it simmer for 15-20 minutes or until the quinoa is cooked through. Add 2 tablespoons of pesto to the quinoa and stir.

4. In a saucepan, heat the remaining oil and butter over medium heat and add the onions. Cook for about 2-3 minutes and then add the corn. Continue to cook for about 3-4 minutes and then add the cherry tomatoes. Cook for 3-4 minutes more and then add the remaining pesto.

5.  Reduce the heat to low and let it simmer, stirring occasionally. Add salt and pepper to taste.

6.  Toss the quinoa with pesto mix and serve it all hot or cold! Enjoy!

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