- 1¼ cups quinoa, rinsed in a fine sieve
- 1 natural, salt-free vegetable bouillon cube
- 2 cups frozen corn kernels, thawed
- 3 to 4 scallions, sliced
- 1 teaspoon ground cumin
- ¼ cup minced fresh herb of your choice (cilantro, parsley, or dill, or a combination), or more to taste
- 2 tablespoons flaxseed or extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 Combine the quinoa and bouillon cube with 2½ cups water in a medium saucepan and bring to a simmer. Cover and simmer gently for 10 minutes.
- 2 Stir in the corn, scallions, and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
- 3 Remove from the heat and stir in the fresh herb and oil. Season with salt and pepper, then serve.