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Add a photoThis is a great side dish we served tonight with leftover chicken breast. I've been getting great vegetarian ideas from Vegetarian Cooking for Everyone by Deborah Madison. I left the cheese out of this one to up the healthiness, and it tasted great without!
Ingredients
- 3 ears of corn
- 2 cups water mixed with 1/2 tsp vegetable bouillon
- 1 cup white quinoa, rinsed
- Kosher salt and freshly ground pepper
- 1 Tbsp butter
- 1/2 cup thinly sliced scallions (white and green parts)
- Optional: 1/3 cup crumbled feta or grated cheddar
Directions
- Shuck the corn and slice off the kernels then set aside. Use the backside of the knife to scrape the cobs and get the milk into a sauce pan. Add the the water and stock to boil in a medium sauce pan and add the quinoa and 1/2 tsp salt. Lower the heat, cover, and simmer for 15 min. Take off heat and let stand for 5 min.
- Melt the butter in a small saute pan, add the corn kernels and scallions, and cook over medium high heat for about 3 minutes. Toss them with the quinoa, season with pepper and additional salt if desired, and serve. Optional: Finish with crumbled cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 51 | 25% |
| Total Fat 5.77g | 7% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 33mg | 1% |
| Potassium 339mg | 10% |
| Total Carbs 32.77g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.06g | 1% |
| Protein 7.03g | 11% |
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Reviews
May 12, 2010
Thanks for a plant-based recipe!! Take out the butter, salt and cheese and its a very healthy recipe!This is a variation
Comments
- May 12, 2010This looks terrific, especially with the addition of healthful quinoa. Will certainly have to give this one a try. Thank you for sharing.
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