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Annabel Langbein: The Free Range Cook: Through The Seasons


Episode 10 - Corn and Quinoa Bowl

Annabel Langbein: Through The Seasons on TV ONE and TVNZ Ondemand

Corn and Quinoa Bowl

Rinse quinoa (pronounced keen-wah) in a fine strainer before cooking to

wash off the bitter coating.


Prep time 15 mins

Cook time 20 mins

Serves 8


• 1 cup uncooked white quinoa

• 3 tbsp extra virgin olive oil

• 3 cups corn kernels (about 3 cobs, or use frozen or canned kernels)

• 3 small zucchini, finely diced

• 10-12 green beans, finely sliced (optional)

• 1 large or 2 small spring onions, finely sliced

• 3 tbsp lime juice

• ½ cup coarsely chopped coriander leaves

• salt and ground black pepper, to taste


Place quinoa in a fine sieve and rinse well under a tap. Cook according to packet instructions until tender. All the water should be fully absorbed – if not, drain well through a fine sieve. Allow to cool.


While quinoa is cooling, heat oil in a large, heavy-based frypan over high heat and cook corn, zucchini and beans, if using, stirring to prevent sticking, until softened (about 5 minutes). Toss into quinoa along with all remaining ingredients. Serve chilled or at room temperature.


This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see