Quinoa, Corn And Roasted Poblano Succotash
This is a fun dish and a great seasonal one for warmer weather. I love to serve it with Noah’s cod cakes. I’m a big quinoa fan. I have basically stopped eating rice, and I do watch my carbs–so quinoa and riced cauliflower have become my go-to’s. Quinoa is a gluten-free, high-protein plant food containing all nine essential amino acids for anyone who does not know. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, vitamin E, and antioxidants. This pseudo-cereal (it’s technically a seed) is deserving of its superfood status and its nickname: the “mother of all grains“.
Non-GMO and typically grown organically, it’s normally called whole grain food (even though it is not technically a real grain). The United Nations unofficially designated 2013 “The International Year of Quinoa“, as a “catalyst for learning about the potential of quinoa for food and nutrition security, for reducing poverty – especially among the world’s small farmers – and for environmentally sustainable agriculture“. Quinoa is still considered a carb, but it has a low glycemic index. Unlike rice and pasta, I don’t get that sugar spike when I eat quinoa and this I love.
Quinoa comes with options. There are three main types: white, red, and black, although you will often see it mixed. So health aside, quinoa is versatile. From fish cakes to breakfast power bars, you can use it in many sweet or savory recipes. With this recipe, I went simple, earthy, and seasonal–a healthy summer succotash. I used fresh corn, leeks, roasted poblanos, and a touch of Cotija cheese. This vegetarian dish works great on its own, and you can also serve it alongside just about anything from fish to meat.