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View the "Facts" tab 
to learn how to replace butter/margarine
with Premium Olive Oil

Quinoa and Roasted Corn

Main Courses

From our customer, Stacey D.


  • 1 cup uncooked quinoa
  • 1/2 teaspoon salt
  • 4 ears corn or 2 cups frozen corn
  • 1 tablespoon Persian Lime Olive Oil
  • 1 cup chopped green onions, divided
  • 1 teaspoon coarse salt
  • 1 cup quartered grape tomatoes or chopped plum tomatoes, drained (please tomaties in fine-mesh strainer and place over bowl 10 to 15 minutes)
  • 1 cup cooked black beans, rinsed and drained
  • 1/4 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper


Place quinoa in fine-mesh strainer; rinse well under cold running water.
Transfer to saucepan; add 2 cups water and 1/2 teaspoon salt.
Bring to a boil over high heat.
Reduce heat; cover and simmer 15 to 18 minutes or until water is absorbed and quinoa is tender.
Transfer quinoa to large bowl.

Meanwhile, remove husks and silk from corn; cut kernels off cobs.
Heat 1/4 cup oil in large skillet over medium-high heat. 
Add corn; cook 10 to 12 minutes or until tender and light brown, stirring occasionally. 
Stir in 2/3 cup green onion and coarse salt; cook and stir 2 minutes.
Add corn to quinoa.
Gently stir in tomatoes and black beans.

Combine lime peel, lime juice, sugar, cumin and black pepper in small bowl.
Whisk in remaining 1 tablespoon oil until blended. 
Pour over quinoa mixture; toss lightly to coat.
Sprinkle with remaining 1/3 cup green onions.
Serve warm or chilled.

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