Citrusy Quinoa with Corn and Peppers

This works well as a salad or a side. The photo shows white quinoa. You can use white and red quinoa in this recipe, or just one type. Barb L.

Serves: 6


2 cups water

½ cup white quinoa, rinsed well

½ cup red quinoa, rinsed well

1 ear of corn, husk removed and kernels cut off (you can also use leftover cooked corn)

1 bell pepper, red, yellow, orange, or green (orange in photo)

2 Tbsp freshly squeezed lemon juice

1 ½ Tbsp grated orange zest (about 1 large orange)

1/3 cup orange juice

2 tsp Flying Olive Lemon, Blood Orange, or a Mild-Medium Single Varietal of Choice

¼ tsp salt

1/8 tsp black pepper

2 Tbsp toasted slivered or chopped almonds


Bring 2 cups of water to a boil in a medium saucepan. Add rinsed quinoa. Reduce heat and simmer, covered, until quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat and let sit 5 for minutes. Transfer quinoa to a serving bowl and let cool.

Add the corn, bell peppers, lemon juice, orange zest and juice, Flying Olive EVOO(s) of Choice, salt, and black pepper to the cooled quinoa. Toss until mixed well. When ready to serve, sprinkle with the almonds.

Submitted by Barb L.