Quinoa with Corn and Scallions
Hello all! 🙂 Hope you’re enjoying the start to “summer”. I always think of Memorial Day as the kick-off to summer even though I know it technically isn’t until June 21st. I think this quinoa side dish is the perrrrfect compliment to a barbecue or picnic, really any where any time, but particularly those 😉 I want to make this recipe again because as you can see from my picture it turned out a little gooier than I would like. Next time will make it a littler drier by undercooking the quinoa a little bit. I hope you guys enjoy this deeeelicious recipe and let me know what you think!
4 ears corn, shucked (If you want you could use frozen corn and just skip steps 1 and 2 below)
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 stick (1/8 cup) unsalted butter, melted
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups uncooked quinoa
4 scallions, chopped
Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.
Remove the corn from the pot and let it cool on a cutting board until it’s easy to handle. Then, using a sharp knife, cut the kernels off the cob.
Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.
Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.
Cook the quinoa in a pot of of boiling salted water per the package directions.
Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it’s evenly coated. Season with salt and pepper and serve.(This is my opinion but I think this dish would be awesome served cold too!)
As always, thanks for checking out my blog! Now go out there and enjoy the summer!