Quinoa with White Corn, Sugar Snaps, & Italian Parsley

Author:
Updated:
Original:


From article: Southern (Italian) Style

quinoa-dish
  • 4 servingsServings

Ingredients

  • 1/2 cup white quinoa
  • 1 cup sugar snap peas
  • 1 ear white corn, kernels cut off (about ¾ cup of kernels)
  • 1/4 cup roughly chopped Italian flat-leaf parsley
  • 1 Tbs. Meyer lemon juice
  • 1 Tbs. extra-virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Bring 1 cup water to boil in small saucepan, and add quinoa. Reduce heat and simmer until water is absorbed, about 10-12 minutes.
  2. Steam sugar snaps until just past crunchy, about 90 seconds. Rinse in cold water, and cut in half.
  3. Toss together quinoa, sugar snaps, corn, and parsley with lemon juice, olive oil, and salt and pepper. Serve at room temperature or chilled.

Nutrition Information

  • Calories: 1150
  • Carbohydrate Content: 22 g
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 10 mg
  • Sugar Content: 2 g
Publish date:
Tags:
QuinoaLike other whole grains, is rich in B vitamins, which are critical for normal brain function, mood, and stress. Studies have linked the B vitamin thiamine to a significant improvement in anxiety levels, and B has been linked with improved mood.
Sides

Quinoa Pilaf

This delicious dish, provides a complete protein, a varied complement of vegetables, and all your essential fatty acids in one shot.

Quinoa, Pomegranate & Pistachios with Ricotta Salata
Sides

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.