Sometimes, you want something a bit more indulgent after a long day of work. With this recipe, you can have that indulgence in less than thirty minutes of prep time. I adapted this from a meal my mother used to make when I was a kid; it was always a summertime favorite among both guests and the family. While she used pasta, I’ve subbed quinoa for a *subtly* healthy alternative.
This dish also works great as leftovers. The below recipe is enough to feed 2-3 people. If you’re cooking for one, get ready for the best lunch week of your life.
- 1 cup quinoa
- 1 cup frozen corn (or 3 ears fresh)
- ¼ red onion
- 2 cups fresh basil
- 2 cups of fresh spinach
- 5-6 cloves garlic (I’m not kidding)
- 1 cup parmesan cheese
- 1 tablespoon oil
- ½ tablespoon garlic powder
- ½ teaspoon lemon juice
- Salt and pepper to taste
- Prepare quinoa in a small saucepan (1 cup quinoa to 2 cups water). Chop up your onion, garlic, and basil. If using fresh corn, remove kernels from the cob.
- Add ½ tablespoon of oil to a deep (4″) pan and cook over medium heat. Add onion, a third of your chopped garlic, salt, and pepper and cook until tender. Add spinach and cover until wilted.
- Add corn, another third of the chopped garlic, and additional salt and pepper. Stir and cook until quinoa is prepared. Add half of your chopped basil.
- Remove from heat. Add cooked quinoa and remaining basil to the pan and stir until fully combined. Add remaining oil, the remaining garlic, the lemon guide, garlic powder, and additional salt and pepper.
- Slowly incorporate the parmesan cheese by adding ¼ cup at a time. Stir until fully combined. Add additional basil and parmesan to taste.