©Holly Davis 2010
Serves 4-6

Ingredients
1 cob Corn kernels, removed from the husk, coat with a little Ghee or Organic Coconut Oil
2 tablespoons ghee or Organic Coconut Oil
1 red onion, diced small
2 cloves Garlic, chopped
1 bunch coriander roots, finely chopped, stems and leaves set aside
2 teaspoons Coriander seed, dry toasted and ground
2 teaspoons Cumin seeds
2 cups Organic Quinoa (Organic Tricolour used in image), soaked overnight in acidulated water, drained and rinsed
Boiling chicken, fish or vegetable stock or water to just cover
Black pepper to taste
Sea salt to taste
1 bunch Continental Parsley, finely chopped
½ cup crème fraiche

Method
Heat a deep frypan until very hot. Toss in the corn and roast until cooked and smokey, then remove from the pan and set aside.
Wipe the pan and reheat. Add the oil or ghee, and sauté the onion until translucent. Add the garlic and coriander roots cook for 2 minutes. Add the spices and then the quinoa and boiling stock, simmer for 10 minutes or until liquid has been absorbed. Remove from the heat turn into a serving dish to cool.
Toss in the reserved roasted corn and the herbs. Serve with wedges of lemon and a generous dollop of crème fraiche!

Notes: "Acidulated water" means to add an acid to the water, this could be a good squeeze of lemon juice or a tablespoon of whey.

Thank you to wholefood chef, Holly Davis, for sharing this recipe!

Click here to visit Holly's website, Food by Holly Davis.