Quinoa Pilaf with Leeks and Fresh Corn
Quinoa is my new favorite food. The first couple of times I tried it I was underwhelmed, but I kept trying different combinations of ingredients until I found one I truly love.
Sometimes onion is just too harsh, and leeks are so mellow, they are perfect here. The corn I used was left over from cooked corn on the cob, and although it may be easier to open a can, I think there is a distinct flavor difference. Next time you're having corn on the cob, throw in an extra couple of ears, and plan to make this pilaf next - you'll love it.
1 leek - cut off the dark green, use the white, finely chopped
1 large ear of corn, cooked and cut off the cob
1 cup dry quinoa, soaked
handful of fresh spinach, torn
2 cups broth or water
Saute leeks and corn in a bit of olive oil until leeks are just beginning to brown. Add quinoa and broth, and finish cooking according to package directions. Add spinach and toss to wilt. Salt and pepper to taste and serve warm.