One of my Favourites: Quinoa with Corn and Scallions
Im not sure if anybody else experienced the same rocky start with quinoa like i did, but lets just say it took us some time to form a loving relationship. I just couldn't for the life of me make it in a way that wouldn't taste like sand. Is it just me?
But because I'm not a quitter i kept researching different ways and i found myself a few staple recipes to enjoy! This recipe i usually make as a side dish to a simple salt pepper lemon grilled fish, the flavours really compliment each other.
1 can of corn or 4 ears corn, shucked
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 cup unsalted butter, melted
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups uncooked quinoa
4 scallions, chopped
If you are using raw corn- 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. Then, 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.
Rinse the uncooked quinoa under cold water until the water runs clear.
Cook the quinoa in a pot per the package directions or in a rice cooker (LOVE that thing!).
Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve!