Grilled Corn and Quinoa Succotash
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Grilled Corn and Quinoa Succotash
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
4 corn cobs
Squeaky Gate extra virgin olive oil
Coles sea salt
2 tbsp Norco unsalted butter, plus extra for finishing
1 red onion, diced
2 garlic cloves, sliced
1 red capsicum, diced
1 green capsicum, diced
1 jalapeño, diced
1 pack Coles Tri Colour Quinoa
½ cup Coles Real Vegetable stock
1 bunch tarragon, chopped
¼ cup Coles sunflower seeds,
toasted
Juice of ½ lemon
Coles sea salt
Coles black pepper
Method
Grill the corn on a BBQ or griddle until charred on all sides. Carefully cut the kernels off the cobs.
In a saucepan, melt the butter and add a drizzle of Squeaky Gate extra virgin olive oil over medium-high heat. Sauté the onion, then add the garlic with a pinch of salt and cook until softened.
Add the corn, red and green capsicum, and jalapeño, and cook until softened. Stir in the quinoa, another tablespoon of butter, and the stock. Toss everything together until the corn and quinoa are fully cooked.
Finish with a squeeze of lemon, a dollop of Norco butter, and garnish with tarragon and toasted sunflower seeds.
