Corn and tomatoes. I don’t know about you, but those are the two foods I absolutely CRAVE in August. Last Sunday, I made this corn soup recipe again. One of my favorite things about this soup is that you make your own vegetable broth, with plenty of extra to freeze and save or use right away for a different recipe. Usually I like to make a risotto with my leftover broth — such as this zucchini risotto with shrimp or this red wine mushroom risotto. But, lately my mom and I have been on a bit of a quinoa kick. What we like to do is make a big batch of quinoa salad on Sunday and then take it to work for lunch throughout the week.
This recipe is really great because it is healthy, packed with flavor, and surprisingly filling and satisfying! The jalapeño and lime adds a southwestern tastiness, and the avocado is what makes it feel like a complete lunch. I find that without something containing some fat (healthy, unsaturated fat such as in avocado or nuts) in salads that I intend to eat as a meal, I am just not as satisfied!
quinoa with corn, avocado, tomato, & lime
- 1 Tbsp. olive oil
- 1/2 cup chopped yellow onion, from one small onion
- 1 cup tri-color quinoa
- 1-2/3 cup corn broth (see recipe here) or store-bought vegetable broth
- 1 cup chopped tomatoes
- corn kernels from 2 cobs (cooked or uncooked, your preference — I used uncooked)*
- 2 scallions, white and green parts thinly sliced
- 1 small jalapeño, seeded, membranes removed, and finely chopped
- 1/3 cup fresh chopped parsley (or cilantro if you like)
- 2 Tbsp. lime juice
- 1 avocado, cut into bite-sized chunks
Rinse the quinoa if not pre-washed. Do this by placing quinoa in a fine mesh strainer (so seeds cannot fall through) and running under cold water until there are no longer suds. This removes bitter-tasting saponins from the seed. Then shake the quinoa dry in the strainer.
Heat olive oil over in a medium saucepan over medium heat. Add onions and sauté until soft and translucent (about 5 minutes). Add quinoa to the pan and stir constantly for 3-5 minutes, until quinoa is toasted and thoroughly mixed with the onions. Add the corn/vegetable broth and turn up the heat and bring to a boil. Turn down the heat and cover with a lid, simmering for 20 minutes, until liquid is absorbed and quinoa is cooked. Fluff quinoa with a fork, then transfer to a bowl and cool in refrigerator.
When quinoa is cool, add chopped vegetables. Make sure to add the avocado last and squeeze the lime juice over it (the acid helps prevent the avocado from turning brown quickly).
*Quick tip on cutting corn off the cob: Place the fat end of the corn perpendicular to a pie plate and slice down with a large, sharp knife. The pie plate will catch
all most of the flying kernels!
How I eat it: cold for lunch, maybe with some fruit on the side for something sweet!
Recipe adapted from: Once Upon A Chef