2 cups sweetcorn kernels (about 4 ears), grilled in husk and cut free from cob
(frozen corn, cooked can be used as well)
2 T pecorino romano cheese
Combinequinoa and broth in a medium saucepan; bring to a boil.Cover, reduce heat and simmer approximately 10 minutes until liquid is absorbed.Remove from heat, let stand for 10 minutes and then fluff with a fork.Toss together well in a large bowl warm quinoa, cherry tomatoes, spinach, sweet corn and Pecorino Romano cheese.Serve immediately.
Makes 8 servings
200 calories, 3 g fat, 0 mg chol, 60 mg sodium, 5 g fiber, 9 g protein
Tips and Twist:
This recipe is perfect with our Garlic Shrimp recipe, simply add in the shrimp along with the vegetables.Vary the vegetables according to your preferences, remember to make it colorful.
**Correction: This recipe was originally posted incorrectly. We apologize for any inconvenience.