Speaking of quinoa – here’s a recipe with sauteed onion and greens. Similar in many ways to the ingredient list above but with a very different result. The original recipe was in Southern Living.
No corn? Skip it. Still delicious.
1 1/2 cups uncooked quinoa 1/2 teaspoon kosher salt 4 cups water 2 small onions, quartered 1 tablespoon olive oil 2 garlic cloves, minced 2 cups fresh corn kernels 6 cups shredded greens (such as chard) 1/2 cup torn basil 1/4 cup torn mint 2 tablespoons fresh lemon juice
Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. Meanwhile, sauté onions in hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add corn kernels and shredded greens; cook 2 minutes or just until wilted. Add quinoa, basil, mint, and fresh lemon juice.