One-Pot Corn, Tomato & Quinoa Pilaf

By Emma Laperruque
June 29, 2018
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Author Notes: Inspired by deensiebat’s One-Pot Kale & Quinoa Pilaf, this takes advantage of all that summer has to offer. Sweet corn and juicy tomatoes, perked up with salty feta, fresh mint, and crunchy sunflower seeds. Emma Laperruque

Serves: 2 to 4
Prep time: 15 min
Cook time: 20 min

  • 2 cups water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 cup quinoa
  • 1 cup fresh corn kernels
  • 1 cup halved cherry tomatoes
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 3 scallions, thinly sliced
  • 1/3 cup crumbled feta
  • 1 tablespoon olive oil
  • 3 tablespoons sunflower seeds, toasted, plus more to top
  • 1/2 cup roughly mint, plus more to top
  • 1 pinch crushed red pepper flakes
  1. Add the water to a pot and bring to a boil. Add the salt and quinoa. Stir, cover, and lower the heat until it’s at a simmer. Cook for 10 minutes, covered. Uncover, top with the corn and tomatoes, then re-cover. Cook another another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, combine the lemon zest, scallions, feta, and olive oil in a big bowl.
  3. After the quinoa has steamed for 5 minutes, check how it’s doing. The water should have absorbed. If it hasn’t, cover and cook on the lowest-possible heat for another few minutes until it has.
  4. When it’s done, fluff the pilaf and transfer to the waiting bowl with the remaining ingredients. Add the sunflower seeds and mint on top and toss. Season with salt and red pepper flakes to taste.

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