Hold up. This Jalapeno Sweet Corn Quinoa is about to rock your world. They have a similar dish at Flower Child and I’ve been wanting to recreate it forever. Not sure how I did because I haven’t had it in like a year, but regardless this is unbelievably delicious. Even works as a Thanksgiving side! Spice it up!!!
Jalapeno Sweet Corn Quinoa
Servings 6 servings
Ingredients
- 2 cups cooked quinoa I used @bobsredmill tricolor
- 1 cup Greek yogurt
- 1/4 cup grated Parmesan
- 1 can of corn drained and rinsed
- 1 jalapeño diced and de-seeded for less spice
- 1/2 yellow onion diced
- 2 cloves garlic minced
- Fresh cilantro
- Avocado oil
- Kosher salt & pepper
Instructions
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Cook quinoa according to package.
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Heat a skillet over medium heat. Add avocado oil then your garlic, onions, and jalapeños. Saute for 5-7 minutes until fragrant then add your corn, quinoa, Greek yogurt, Parmesan and some fresh cilantro.
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You can serve this warm or cold with chicken, shrimp, steak, anything!
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