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Quinoa with Corn and Zucchini

recipe rating: 
5
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SERVING SIZE: 6

Ingredients
  • 1 cup Furmano's Fully Cooked Quinoa
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup Onion, Minced
  • 1 tablespoon Fresh Garlic, Minced
  • 1/2 cup Furmano's Whole Kernel Golden Sweet Corn, Drained
  • 1 cup Zucchini, small dice
  • 1/4 cup Cilantro, Chopped
Preparation
  1. In a large heavy skillet over medium heat, add oil and onion. Cook, stirring until tender, about five minutes
  2. Add the Garlic, Corn and Zucchini, season with Salt and Pepper. Cook until the Zucchini is tender and translucent, and the corn is tender
  3. Stir in the Quinoa and toss, making sure Quinoa is heated. Toss in Cilantro. Best served hot

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Ancient Grains
& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

 

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Quinoa with Corn and Zucchini

No Photo
recipe rating: 
5

Serves

6 servings

Ingredients
  • 1 cup Furmano's Fully Cooked Quinoa
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup Onion, Minced
  • 1 tablespoon Fresh Garlic, Minced
  • 1/2 cup Furmano's Whole Kernel Golden Sweet Corn, Drained
  • 1 cup Zucchini, small dice
  • 1/4 cup Cilantro, Chopped
Preparation
  1. In a large heavy skillet over medium heat, add oil and onion. Cook, stirring until tender, about five minutes
  2. Add the Garlic, Corn and Zucchini, season with Salt and Pepper. Cook until the Zucchini is tender and translucent, and the corn is tender
  3. Stir in the Quinoa and toss, making sure Quinoa is heated. Toss in Cilantro. Best served hot

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