Getting Corny with Quinoa

The corn this year in Minnesota is just bursting with flavor! I just had to find a delicious way to include it in my quinoa...here is the result of a little fooling around in the kitchen. This is my new favorite quinoa.

Ingredients:
1 1/2 cup quinoa
3 cups water

5 cloves of garlic
2 tablespoons of virgin coconut oil
1 small head of broccoli
2/3 of a bunch of asparagus
1 can of aduki beans
2 tablespoons of soy sauce
2 tablespoons of mirin
1 tablespoon of brown rice syrup
juice from 1 lime
a huge handful of fresh cilantro, chopped
1 tablespoon of sweet curry from Penzey's spices
1 tablespoon of hot curry from Penzey's spices
2 ears of fresh cooked corn, cut off of the husk


Directions:
Bring water to a boil in a pot. Add quinoa, cover and cook for 15 minutes, or until liquid is absorbed.

In a large skillet, heat coconut oil on medium, add minced garlic and saute for a couple of minutes. Add chopped broccoli and asparagus, and cook for a minute or two. Add the curry powders, soy sauce and mirin, and cook for a minute. Drain and rinse the beans and add those. By now, your quinoa should be done cooking, so add that to your pan, along with the lime juice, cilantro and brown rice syrup. Turn off the heat and add the corn. Mix well. This is delicious hot or cold, and seriously, it whips up in 20 minutes flat. It goes really fast (both the cooking and the finished product!)