Sauteed Corn with Peppers and Quinoa

My parents just returned from an amazing trip to Italy last night and first thing this morning, my dad visited his favorite Milk Pail Euro market to stock their empty fridge with produce. He is always such a dear and stops by our house on the way home to share a few extra bags of his fresh finds. Today, he brought us tasty late season corn, red and green peppers and some yummy fruit. His delivery inspired me to make a saute of corn and peppers with some quinoa to make a delicious lunch for our family.  This is a simple mix of flavors, to appeal to the plain taste of my children, but I added cumin and cilantro to mine and it was delish!

Fresh Sauteed Corn, Green and Red Peppers

Corn, Pepper and Quinoa Salad

Sauteed Corn with Peppers and Quinoa

1 shallot
2 tablespoons olive oil
1 tablespoons butter (optional, but add so much flavor!)
2 heads garlic, minced
4-5 heads fresh corn or 1 10 ounce bag frozen corn
1 red pepper, cut into small cubes
1 green pepper, cut into small cubes
kosher salt and pepper to taste

1 cup quinoa, cooked (Rinse quinoa and put in saucepan with 2 cups chicken broth and bring to a boil. Stir, cover and reduce heat to simmer for 10-15 minutes until the liquid has been absorbed. Fluff with fork and let sit until room temperature)

1 teaspoon cumin, optional
chopped cilantro leaves, optional

Saute shallot in olive oil until it starts to soften. Add red and green pepper, and saute for 2 more minutes. Melt butter in middle of pan and add garlic to butter and cook for 1 more minute. Add corn, kosher salt and a grind or two of pepper, and cook 2 more minutes, then take off heat.   Meanwhile cook quinoa. 
Toss all ingredients in a bowl, add cumin and cilantro if you like,  and enjoy!

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