Take advantage of super sweet fresh corn when it’s in season and use two large ears.
8 cups water or vegetable stock
½ cup quinoa, rinsed well
2 ears fresh sweet corn or 1 (10-ounce) bag frozen sweet corn
1 medium onion, finely diced
2 carrots, sliced
2 stalks celery, diced
1 ½ teaspoons salt
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano or marjoram or ½ teaspoon dried
Cilantro or ancho chili powder, for garnish
Recipe courtesy of Brenda Langton, author of The Spoonriver Cookbook.
Photo courtesy of Mette Nielsen.