Three Sisters Quinoa Pilaf

Next time you have corn on the cob and veggies on the grill, make a little extra and use the leftovers to make this the next day. This recipe is great in the heat of the summer when corn and zucchini are in season and you just don’t want to eat anything hot! Serve with fresh tortillas or Native American fry bread, iced rosehip tea, and a huckleberry honey cake.


Three Sisters Quinoa Pilaf

1/3 c quinoa – well rinsed
2/3 c water
1 t olive oil
4 t fresh lime juice
¼ t cumin
¼ t ground oregano
¼ t coriander
2 T scallions
1 ½ c cooked black beans
2 t minced green chilies
Pepper to taste
1 c fresh or frozen corn
1 ½ c sliced cooked squash (yellow, zucchini, butternut, acorn. . . )
1 c cherry tomatoes.

Combine quinoa and water in a saucepan and cook until done, approximately 15 minutes. Allow to cool. Combine all ingredients and serve at room temperature. Garnish with cherry tomatoes.