The Sustainable Diets Blog

Eating, Wellness, Gardening, Recipes and Loving our Planet. By Teri Underwood.

Red Quinoa with Corn and Peppers

This is a delicious main entree or side dish loaded with plant protein. Quinoa, an ancient gluten-free grain has more complete protein than most grains. Corn complements the amino acid profile and turmeric adds potent antioxidants. It can be served warm or chilled.


1 teaspoon vegetable oil (such as organic canola oil)
1 onion, chopped
1 large red pepper, chopped
4 cloves of garlic, minced
1 cup red quinoa
2-1/2 to 3 cups vegetable broth
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon cayenne pepper (or more to taste)
1 cup frozen corn kernels


  1. Heat oil in large sauce pan on medium heat. Add onion and garlic and sauté until onions are translucent and slightly browned.
  2. Add quinoa, vegetable broth, turmeric, cumin, salt, pepper, and cayenne to the sauce pan and heat to a boil. When mixture boils, reduce heat and simmer for 10 minutes.
  3. After 10 minutes, add the frozen corn and red peppers and simmer for 10 more minutes or until quinoa is done. You may need to add extra water during the cooking period as quinoa species vary in their water-absorbing capability.

A  Sustainable DietsTM recipe, developed by Teri Underwood, R.D., M.S., C.D.

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