This is a great quinoa dish to serve alongside fish or chicken. I have grown to love quinoa, and it is perfect for this dish. But this would also be great with Israeli cous cous, regular cous cous, pearl barley or even jasmine rice if you are not a fan of quinoa. The mix of flavors is amazing! Try this when fresh corn is cheap and delicious this Fall!
- 4 ears corn, shucked
- 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 stick (1/4 cup) unsalted butter, melted
- 1 tablespoon mild honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups quinoa
- 4 scallions, chopped
- 1/2 cup chopped fresh mint (or try basil if you prefer it)
- Put corn ears in a large pot, then add water to cover and bring to a boil, covered. Remove from heat as it starts to boil and let stand, covered, 5 minutes. Transfer corn to a cutting board. When cool enough to handle, cut kernels off cobs.
- Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
- Wash quinoa in cold water in a bowl.
- Cook quinoa in a large pot of boiling salted water, uncovered, until tender and water has largely evaporated, about 12 minutes. Remove from heat, pour off remaining water and cover quinoa with a folded kitchen towel to let stand and steam for 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.
|Amount Per Serving||%DV|
|Serving Size 83g|
|Recipe makes 8 servings|
|Calories from Fat 76||32%|
|Total Fat 8.56g||11%|
|Saturated Fat 3.98g||16%|
|Trans Fat 0.0g|
|Total Carbs 33.78g||9%|
|Dietary Fiber 3.9g||13%|