Savory Corn and Herb Quinoa Bowl

This delightful main dish combines the sweetness of corn with the nuttiness of quinoa, enhanced by fresh herbs and a hint of lemon. Perfect for a light yet satisfying meal.

Steps

1. Rinse the quinoa under cold water to remove any bitterness. 2. In a small pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. 3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add corn, garlic powder, onion powder, salt, and pepper. Sauté for about 5-7 minutes until the corn is tender and slightly charred. 4. Once the quinoa is cooked, fluff it with a fork and mix in the sautéed corn, chopped parsley, and lemon juice. 5. Serve warm, garnished with additional parsley if desired.

1/2 cup quinoa 1 cup vegetable broth 1/2 cup corn kernels (fresh or frozen) 1 tablespoon olive oil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Salt and pepper to taste 1 tablespoon fresh parsley, chopped 1 tablespoon lemon juice