Quinoa with Corn and Green Beans
- 1 ½ c. quinoa
- 2 cloves garlic, minced
- 2 ½ c. vegetable stock
- 1 c. frozen corn kernels
- 2 c. chopped green beans (1" pieces)
- 1 1/2 c. chopped fresh tomatoes
- ¼ c. chopped fresh basil
- 2 T lemon juice
- Freshly ground black pepper
Place the quinoa in a fine-meshed sieve and wash thoroughly to remove bitter residue. Set aside.
In a large pot, sauté garlic in a little water until it just begins to color. Add vegetable stock, quinoa, corn, green beans, tomatoes, and basil. Cook, partially covered, for 10-15 minutes until liquid is absorbed. Stir in lemon juice and a generous amount of black pepper.
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