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Quinoa with Corn and Scallions

Gourmet Magazine
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Light and refreshing quinoa salad with sweet corn, scallions, mint, and lemon dressing.
RECIPE CATEGORY: Side Dishes
HERB: Mint

Ingredients
  

  • 4 ears corn (shucked)
  • 1 tablespoon fresh lemon zest (finely grated (from 2 lemons))
  • 2 tablespoons fresh lemon juice
  • ¼ cup unsalted butter (melted)
  • 1 tablespoon mild honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups quinoa ((about 10 ounces))
  • 4 scallions (chopped)
  • ½ cup fresh mint (chopped)

Instructions
 

  1. Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
  2. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
  3. Wash quinoa in 3 changes of cold water, draining in a large sieve each time. Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water. Cover quinoa with a folded kitchen towel, then cover sieve with a lid and steam until quinoa is tender and fluffy, about 5 minutes.
  4. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Notes

Recipe from Gourmet, August 2006
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