1 cup quinoa
3 tbsp olive oil
3 ears corn, shucked and kernels cut off (about 2 cups)
1 tbsp finely chopped garlic
1 540-mL can lentils, drained and rinsed well
3 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped green onion
1/4 cup chopped mint
Bring a large pot of water to a boil over high heat. Add quinoa and boil for 8 to 10 min or until just tender. Drain in a fine-mesh sieve. Place strainer over empty pot on turned-off (but still warm) burner. Cover sieve with a clean kitchen towel and let steam 5 min longer or until quinoa is dry and fluffy.
Heat olive oil in a large frying pan over high. Add corn and sauté for 4 min or until lightly browned. Add garlic and lentils, and sauté 1 min to combine flavours. Remove from heat. Add quinoa, vinegar, salt and pepper and toss to combine. Stir in green onion and mint.
Calories 294, Protein 12g, Carbohydrates 45g, Fat 9g, Fibre 7g, Sodium 366mg.
Cooking quinoa in a pot of boiling water, like you’d cook pasta, and then steaming slightly yields a fluffy and delicious grain every time.
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