Quinoa with Sun-Dried Tomatoes and Corn

Quinoa with Sun-Dried Tomatoes and Corn

Chewy bits of tangy sun-dried tomatoes, tender kernels of sweet corn and gentle spices complement the nutty flavor of quinoa to a tee in this simple but nutritious grain side dish that is fancy enough to compete with the main dish, much like my signature quinoa soup. No introduction is required.

Quinoa with Sun-Dried Tomatoes and CornQuinoa with Sun-Dried Tomatoes and Corn
Recipe by
Published on February 27, 2008

Quinoa cooked with tangy sun-dried tomatoes, sweet corn and spices — a colorful, tasty and nourishing side for any meal

Preparation: 15 minutes
Cooking time: 35 minutes

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  • 1 cup uncooked quinoa
  • 2 cups water or vegetable stock
  • 6 to 8 sun-dried tomatoes
  • 2 tablespoons butter or olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced or crushed
  • 1 jalapeño, seeded and finely chopped
  • 1/2 cup fresh or frozen corn
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • small handful of fresh parsley, chopped
  • 2 to 3 tablespoons fresh grated Parmesan cheese (optional)
  • Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water or vegetable stock.

  • Soak the sun-dried tomatoes in hot water for 15 to 20 minutes. Drain, squeezing out the excess liquid, and finely chop.

  • Heat the butter or oil in a medium saucepan over medium heat. When hot, add the shallots and garlic and stir 2 minutes to soften. Add the sun-dried tomatoes and jalapeño, and continue to stir for another 2 to 3 minutes.

  • Now add the quinoa with its soaking liquid. Stir in the corn, spices, salt and pepper, and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 30 minutes or until the liquid is absorbed.

  • Remove from heat and let the cooked quinoa stand for 5 minutes. Add the parsley and Parmesan if using, and fluff with a fork.

Makes 4 servings

Quinoa with Sun-Dried Tomatoes and Corn


Anonymous said...

Always love to see a new recipe for my favorite grain! The soup sounds intriguing, too--will hop on over and take a look.

Lisa Turner said...

And what a treat quinoa is. As versatile as rice, but arguably more flavorful and nourishing, I require a regular dose of this most perfect grain.

Anonymous said...

This looks fabulous! I was just thinking to myself earlier how on earth I could combine sundried tomatoes and quinoa. You are the answer to my prayers!

Anonymous said...

This looks great! Another recipe to add to my must try list.

Astra Libris said...

This sounds divine! I absolutely adore quinoa, so I always perk up when I come across a quinoa recipe, and this one sounds especially scrumptious! (your ricotta dumplings sound incredible too...)

btw, I tagged you with a MeMe...
:-) Details are in my Wed. morning post... :-)

Dori said...

I always want to buy quinoa when I see it and now I should so I can try this, it looks and sounds very good.

test it comm said...

This sounds so good!!! It takes a lot of my favorite flavours from Italian and Mexican cuisines and throws them together. I will have to try it Bookmarked.

Shanta said...

I made it last night and it was fantastic! I added lemon juice at the end before topping with the parmesan cheese. Thank you!