Quinoa and Corn Pilaf with Pine Nuts (GF, DF, V)

csiro_scienceimage_3195_maize_or_cornLooking for a festive lunch or side dish? Check out this gluten-free, dairy-free, vegan recipe for quinoa and corn pilaf with pine nuts from Veg Kitchen . We here at the Tasteful Pantry love quinoa – it’s an ancient grain that is packed with protein, is low in carbohydrates, and really absorbs the flavor of whatever sauce you prepare it with. Enjoy!

INGREDIENTS (Serves 8 or more):

  • 1 1/2 cups quinoa (any color, but this looks festive with red or  black quinoa), rinsed in a fine sieve
  • 1 vegetable bouillon cube
  • 1/4 cup pine nuts
  • 2 tablespoons olive oil
  • 1 large onion, quartered and thinly sliced
  • 2 cups cooked fresh or thawed frozen corn kernels
  • 3 scallions, thinly sliced
  • 1/4 cup minced fresh parsley or cilantro, or more, to taste
  • 1 teaspoon cumin, or more, to taste
  • Salt and freshly ground pepper to taste

Bring 3 cups water to a rapid simmer in a medium saucepan. Stir in the quinoa  and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.

Toast the pine nuts lightly on a wide, dry skillet. Take care not to burn.  Remove and set aside until needed.

Heat the oil in the same skillet. Add the onion and sauté over medium heat  until golden. Stir in the corn kernels and continue to sauté until the onion  begins to brown lightly.

Stir the cooked quinoa into the corn mixture along with the scallions,  parsley, and cumin.

Season with salt and pepper, then stir in the pine nuts.

If a little more moisture is needed, stir in a small amount of water, and  transfer to a serving container. Cover until needed or serve at once.

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