Quinoa and Fresh Corn with Scallions Recipe

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5 votes | 2024 views

This 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!

Prep time:
Cook time:
Servings: 4


Cost per serving $1.12 view details
  • 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


  1. 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.
  2. 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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  • Teresa Knotwell
    Thanks for a plant-based recipe!! Take out the butter, salt and cheese and its a very healthy recipe!
    This is a variation


    • May 12, 2010
      This 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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