| 13 | 32 | 152 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 22 min | 6 |
| 1/2 cup | Quinoa, uncooked |
| 1 cup | Water (boiling) |
| 1 1/2 cup chopped | Yellow onion |
| 4 clove(s) | Garlic (minced) |
| 1 large pepper(s) | Red bell pepper (chopped) |
| 1 tbsp | Water |
| 2 cup | Frozen yellow corn kernels |
| 1 tbsp | Celery seed |
| 1 tbsp | Flaxseed meal (ground) |
| 1/2 tsp | Salt |
| 1/2 cup | Green onion (chopped) |
| 1 cup | Cilantro (coriander) (chopped) |
| 1/4 cup | Lime juice (fresh) |
In a pot combine the quinoa and boiling water and bring to a boil. Cover and simmer on low heat for around 12 minutes or until the water has disappeared and the quinoa is soft and fluffy. This should yield 1 1/2 cups of quinoa.
Saute the onion, garlic, and red pepper in water for around 5 mins or until the onion is soft.
Add the corn, quinoa, celery seeds and salt. Cook for another 3-4 mins or until everything is hot.
Serve topped with flaxseeds, green onions, and cilantro. Drizzle over the lime juice.
| Grain | 0.7 |
| Vegetables | 2.0 |
