Late Summer Quinoa & Roasted Sweetcorn
A wonderfully colourful dish, celebrating the last of the summer crops, this is also a good way to use up any green tomatoes left on the vine, destined to never ripen. And also, another healthy option for a gluten free menu.
SUMMER - AUTUMN - VEGETARIAN - VEGAN - GLUTEN FREE
Here's how you do it
1. Firstly, you need to prepare your corn for the oven. Do this by removing the first layer of husk, careful not to expose the corn and then remove the silk from the tops, or as much of it as possible.
2. Now place the ears of corn directly onto the wire shelf in the oven at 180 degrees for 30 minutes.
3. Meanwhile, make your vegetable stock and keep to one side.
4. Now clean your quinoa by running under cold water in a sieve until clear.
5. Heat a little olive oil in a frying pan and place the drained quinoa into the hot oil and toast for 2-3 minutes, basically drying off the excess water.
6. Now add your vegetable stock, cover with a lid and simmer on a medium heat for 15 minutes.
7. Next, finely chop your shallot and start that frying in little olive oil (around 3-4 minutes on a medium high heat) whilst you finely chop your courgette and red pepper.
8. Now, add them to the onion, along with a splash of soy sauce and cook for a further 4-5 minutes, until they start to dry out. In the meantime, finely dice your tomatoes.
9. Turn off the heat and mix the courgettes, shallot and pepper in with the cooked quinoa once it had finished cooking.
10 Now place the tomatoes in the empty pan and return to the cooling hot plate with a lid on. This simply softens them ever so slightly and wars them up, as opposed to frying them and losing their structure.
11 After a few minutes, add the tomatoes in with the quinoa and mix in with the lemon juice.
1 The corn should now be ready, serve the corn naked or with a smear of butter, and chop your coriander to serve on top of the quinoa.
It is worth noting, that as well as being gluten free, quinoa is packed full of protein and fibre, a wonderful addition to a plant-based diet. Use as you would a couscous or even a rice. And because of the increased quantities of protein, it means you stay fuller for longer, a champion of the teeny, tiny grain world.
This whole dish is a perfect addition to BBQ season, roasting your corn over the coals, keeping them in their husks. You can, of course, grill these naked for more colour, and it is true, they look fantastic a little chargrilled, however in reality, crispy corn is not always as tasty to eat, the burnt kernels becoming tough and dry, and not to mention the conversation afterwards with burnt corn stuck in your teeth, the horror! No, we prefer to cook our corn safely in its husk and only peel the husk back when you are ready to add butter, or not, and devour warm and perfectly succulent, with confident free-flowing conversation once dinner is finished.
- Four whole corn on the cob
- 450ml vegetable stock
- 200g quinoa
- Extra virgin olive oil
- One large shallot
- One courgette
- One red bell pepper (or Romero)
- Splash of soy sauce (or tamari sauce)
- 250g cherry tomatoes (if using green toms, use half green, half red)
- 50g yellow cherry tomatoes
- 1 tbsp lemon juice
- Chopped coriander to serve