Quinoa Corn and Carrots

Yes, I know....there be corn in this here recipe. I figured, my body is a rarity by not liking it and as this dish was made for my grandparents, I figured I would share it. Plus, when I make it for myself, I just opt to not include the cobbed vegetable and add something like peas, red bell peppers, you get the picture.

Anyway, your going to love how easy this side dish is put together and your going to enjoy the way it tastes EVEN better :) Your body will be enjoying all the wonderful nutrients the quinoa and veggies will provide.

Now to start out, shred yourself 1/2 cup's worth of carrots. I'm sure you all have wonderfully updated kitchens that include a food processor that will shred them up in a jiffy. Me...I use my Great Grandma's old food mill. I just can't help thinking about her each time I pull it out. She truly is a woman I would love to be just like. I will have to dedicate a post to her one of these days.

Now take an ear of fresh corn and cut off the kernels.

Now take one big clove of garlic and mash it into smitherines....

Using your rice cooker, pour in 1 cup water and 1 cup chicken or veggie broth and 1 cup rinsed quinoa. Dash of salt, 1 tablespoon butter, and the carrots/corn/garlic.

Now turn your rice cooker on.

That's it :)

The tasty little side dish will be ready in about 20-25 minutes.

Quinoa, Carrots, and Corn

1 cup water
1 cup chicken or vegetable broth
1 cup rinsed quinoa
1 tablespoon butter
1/2 cup shredded carrots
1 ear fresh corn (kernels removed)
1 large garlic clove minced
dash of salt

Place all ingredients in a rice cooker and cook for 20-25 minutes.