*adapted from Just a Taste*
I think by now most of you know how much I love quinoa. It’s such an easy, delicious, and healthy grain to incorporate in your diet. I’m always looking for new ways to eat it so when I found this recipe, I had to try it. It’s a fantastic side dish or lunch option. I ended up taking it to a potluck style grilling afternoon with my sorority sisters and it was a hit! We had turkey burgers, chicken dogs, and salad followed by peach cobbler. This would also go very well with chicken and many other main dishes.
- 4 ears corn, shucked
- 1 tbsp lemon zest
- 1 lemon, juiced
- ¼ cup unsalted butter, melted
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp 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. 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.
Cook the quinoa in a pot of of boiling salted water. See below for a fool proof method of cooking quinoa!
Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it’s evenly coated. Season with more salt and pepper if desired and serve.
*To make quinoa: for everyone 1 cup of quinoa, I use 1-1/2 cups of water.
Measure out your quinoa. Add to a larger bowl and begin the rinsing process. I do 3 rinses – fill the bowl with water, swirl the quinoa around a bit and carefully drain off the top water. Repeat. You’ll notice the water gets less murky after the final rinse.
Place a large pot on stove and turn on heat. Add the water and bring to a boil. Add quinoa and stir it in. Cover pot with lid. Reduce heat to a simmer. Let it simmer for 15 minutes. Turn the heat off. After 10 minutes, remove the lid and fluff with a fork.