2000s Recipes + Menus
Quinoa with Corn, Scallions, and Mint
Serves8
- Active time:30 min
- Start to finish: 30 min
August 2006
Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender.
- 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
- 1/4 teaspoon black pepper
- 2 cups quinoa (about 10 oz)
- 4 scallions, chopped
- 1/2 cup chopped fresh mint
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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.
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Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
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Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
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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 (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
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Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
- Keywords
- vegetarian,
- corn,
- gina marie miraglia eriquez,
- gourmet entertains,
- summer
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