Smoky Creamed Corn & Black Quinoa


Yield: about 8 cups


  1. In a pot on the stovetop, bring the water to a boil with the bay leaf. Cook InHarvest Quinoa according to package directions. Discard the bay leaf. Set the pot with the quinoa aside.
  2. In a sauté pan, cook the bacon until crisp. Roughly chop the bacon and set aside.
  3. In the same pot as the quinoa, add the butter, corn, half & half, bell pepper, garlic, paprika, salt and pepper. Increase heat until the mix starts to bubble. Reduce heat to simmer and cook for 12 minutes, stirring occasionally.
  4. Stir in the bacon and cheddar and simmer for 5 minutes. Serve hot.