Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Quinoa With Corn And Basil
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- #121858
Corn, roasted red peppers, and basil give the quinoa a wonderful flavor. It works on its own, on top of some spinach as a light lunch, or as the base for a sliced chicken breast.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups water
1 1/2 cup uncooked quinoa, rinsed well
1 teaspoon salt
2 cups fresh or frozen corn
1 cup finely chopped, packed fresh basil leaves
1/2 cup diced roasted red peppers
1/2 cup diced red onion
2 tablespoons olive oil
3 tablespoons fresh lemon juice
directions
Bring the water to a boil in a saucepan over high heat. Add the quinoa and salt. Cover the pan and reduce the heat to a low simmer. Let cook, covered, for 12 minutes.
Stir the corn into the quinoa and let cook for another 3 minutes, covered.
Drain the quinoa well and transfer to a bowl. Add the basil, red peppers, onion, olive oil, and lemon juice. Mix well. Season with salt if needed. Serve the quinoa with corn and basil slightly warm or at room temperature.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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