Quinoa with Corn, Scallions, and Mint

Original Recipe on Taste As You Go - Adapted from Gourmet - Serves 4

1 cup pre-washed quinoa
2 cups vegetable stock
2 ears of corn, shucked
1 1/2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 scallions, chopped
1/4 cup fresh mint

Place quinoa in a medium pan. Pour in the vegetable stock. Bring to a full boil and boil, uncovered, for 5 minutes, stirring occasionally. Remove from the heat and set aside, covered, for 15 minutes.

Meanwhile, put the corn in a 5- to 6-quart wide pot, then add water to cover. Bring to a boil and cover. Remove from the heat and let stand, covered, for 5 minutes. Transfer the corn, with tongs, to a cutting board. When cool enough to handle, cut the kernels off the cobs with a large heavy knife. Put the kernels in a bowl and set side.

In a large bowl, whisk together the lemon zest, lemon juice, olive oil, honey, salt, and pepper until combined. Add the quinoa to the dressing and toss until the dressing is absorbed. Gently fold in the corn, scallions, mint, and salt and pepper to taste.

Serve warm or at room temperature.

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