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–+ servings

Sweet Corn and Quinoa (Flower Child Copycat)

Quinoa and sweet corn with greek yogurt and parmigiano reggiano makes a light and creamy summer side.
5 from 1 vote
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Cook Time 35 minutes
Total Time 35 minutes
Servings 8 people

Ingredients
  

  • ¾ cup quinoa
  • 1 ½ cups chicken or vegetable broth
  • 1 tsp avocado oil
  • 2 ears corn, cut off the cob about 1 1/2 cups kernels
  • 1 cup whole milk greek yogurt*
  • 2 tbs cream or milk*
  • ½ tsp kosher salt
  • ½ tsp pepper
  • ½ cup parmigiano reggiano, grated plus more for serving

Instructions
 

  • Place quinoa in strainer and rinse thoroughly under cool water. Place quinoa in a medium saucepan and toast over medium heat, stirring frequently, until slightly golden and fragrant, about 5 minutes.
  • Add broth, turn heat to high and bring to a boil. Once it's boiling, cover and turn down to a simmer until all of the liquid is absorbed and the quinoa are showing their little "tails", about 15 minutes.
  • In another medium pan, heat avocado oil over medium/high heat. Add corn kernels and cook 2-3 minutes, until hot and starting to get golden in spots.
  • Turn heat to low and add greek yogurt, cream, salt and pepper and stir until combined.
  • Take off heat and fold in quinoa and parmigiano reggiano. Season with more salt and pepper to taste, and serve with more grated cheese on top.

Notes

*Feel free to sub in dairy-free yogurt and milk (and leave out the cheese) if you'd like to make this recipe vegan! It will still be delicious!
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