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Quinoa with Corn and Basil

Adapted from The Wedge Natural Foods Co-op website.

Serves 6

1 1/2 cups NOW Real Food® Organic Quinoa*
1 tsp. salt
3 cups water
2 cups fresh (about 4 ears) or frozen whole kernel corn
1 cup packed basil leaves, finely chopped
1/2 cup diced roasted red peppers
1/2 cup diced red onion
1/4 cup sliced green onions
2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1/4 to 1/3 cup fresh lemon juice
  1. In a medium saucepan combine quinoa, salt and water. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 12 minutes.
  2. Add corn; cover and cook until corn is tender but still slightly crunchy; about 3 minutes.
  3. Drain quinoa mixture; transfer to a large serving bowl, and toss well with fork, fluffing quinoa.
  4. Set aside to cool slightly.
  5. Add basil, roasted peppers and red and green onions.
  6. Stir in oil and lemon juice.
Serving suggestion: Accompany with cooked white beans and juicy slices of watermelon.
Nutrition Info:
Per serving:
273 calories
8 g protein
46 g carbohydrates
8 g fat
1 g saturated fat
0 mg cholesterol
4.5 g fiber
443 mg sodium

*NOW items available at your local health food store 

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