Instructions: Wash the quinoa well to remove bitterness. Drain in a fine sieve. Set aside.

Bring the water to a boil in a small saucepan that has a tight-fitting lid.

Meanwhile, scrub and dice the carrot. Shuck the corn and cut the kernels off the cob.

When the water has come to a boil, add the salt, quinoa, carrot and corn kernels and return to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, until all the water is absorbed.

Serve hot, garnished with parsley, a dab of unsalted butter if desired and lots of freshly ground pepper.

Alcohol 0 g

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.