Quinoa with Corn & Potatoes
Temperatures are starting to creep back up, but the lack of sun is seriously stunting my garden. Luckily Joe’s mom gave us a bag of fresh from the farm goodies, so I am still on track with my goal of eating locally. I also swung by the local market to find some seasonal corn, something that has been harder than normal this summer. While my small area of Virginia has had a fairly average summer rainwise, that is certainly not the case for the rest of the country. Since I’ve been relying on my garden I wasn’t fully aware how bad things were even after reading numerous reports and seeing the depressing photos. Finding corn that was full proved impossible, even though they were shorter than normal most of them had kernels only 3/4 of the way up with the last quarter looking dried out. This time last year corn was EVERYWHERE, and the cobs were large and fat and filled to the brim with fat and juicy kernels. I can only imagine what prices are going to look like this winter, and how creative people will have to get with making their budgets work.
For a fair amount of time I considered skipping the /52week corn challenge since I’m really trying to avoid frozen/canned vegetables this year but eventually I was able to get enough local corn to give it a go. I debated a number of recipes before deciding to do something involving quinoa and some of the vegetables we got in our goody bag.
This dish was incredibly easy to prepare, nothing like one pot dinners! I added some sour cream to the leftovers in order to insure that everything stayed moist and lunch the next day turned out perfectly. This dish would also serve as a great burrito stuffing, just add some fresh avocado and ready to go!