Quinoa with Corn and Scallions
Light and refreshing quinoa salad with sweet corn, scallions, mint, and lemon dressing.
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
- 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.
- Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
- 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.
- 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
