I’m rather late to the quinoa party. I tried it for the first time about 6 months ago, and didn’t really like it. But I was determined to keep trying it, because it’s just so darn healthy. I really felt like I should like it.
I think that it must be one of those things that tastes different depending on what it’s made with. I don’t remember how I had it the first time, but I do remember not liking it at all. Since then, it’s been kind of hit and miss. Sometimes I love it, sometimes I’d rather not finish my serving. This quinoa dish though? It’s awesome. I loved it, ate way too much of it, and was very excited to inhale the leftovers for lunch today. And it was just as good the second time.
Now I won’t say that I’ve convinced anyone else in the house to enjoy it yet, but I’m converted. Although it’ll probably still depend on what’s with it. This particular stirfry has a ton of flavour. All the vegetables, and especially the lime juice really make it an amazing side dish. If I’d had cilantro I would have thrown that in too, I think it would go well. We had it alongside some basa fish that I simply dredged in cornmeal and pan fried in a bit of olive oil. It was the perfect light summer meal.
Yield: 4
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Directions
- Bring the quinoa and the water to a boil in a small saucepan, and then cover and simmer for about 13 minutes, or until all the water is absorbed. Set aside.
- Heat the oil in a large frying pan over medium high heat. Add the spinach, garlic and snap peas and sauté for 2-3 minutes until tender crisp. Add the corn and cook for another 1-2 minutes until heated through. Finally, stir in the quinoa, tomato and lime juice and heat through. Add salt and pepper to taste and serve immediately.
- It reheats well as leftovers the next day.
Notes
Adapted from Cooking Light - June 2013 .
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