- 1 cup uncooked quinoa
- 2 cups water
- Pinch of kosher or sea salt
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2 ears of corn, shucked, about 2 cups
- 1 large egg, beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame seed oil
- 3 green onions, sliced
- Fresh cracked black pepper, to taste
How to make this recipe
Combine the quinoa, water, and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
Remove the lid and gently fluff the quinoa. Set aside to cool. After it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled. The quinoa can be cooked and refrigerated the day before.
Heat a large skillet over medium-high heat. Add the oil, and then stir in the onions and garlic and cook for 2 minutes or until soft. Stir in the corn and cook for another 2 minutes or until plump.
Increase the heat to high and stir in the egg, soy sauce, and sesame seed oil. Cook for 1 minute or until the egg is set and then remove from heat.
Stir in the cooked quinoa and green onions and cook for 1 minute or until heated through. Season with black pepper and serve.