rants & recipes

Ingredients:

• 3-4 ears fresh corn (to make 3 cups kernels)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup quinoa, rinsed
• 2 ounces minced fresh basil
• 1 small zucchini, thinly sliced

Instructions:

1. Boil ears of corn until tender. Use a knife to remove kernels. Measure 3 cups kernels and set aside.
2. In a deep pot, heat olive oil. Add onion and garlic. Saute until softened.
3. Add broth; bring to a boil.
4. Add quinoa; cover, reduce heat to low, and simmer 20 minutes.
5. Add fresh basil, zucchini and corn. Simmer 8-10 minutes.
6. Serve hot.

Notes:
Shared on vegsource.com.