QUINOA WITH CORN, SCALLIONS, AND MINT - veggie xp

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QUINOA WITH CORN, SCALLIONS, AND MINT - veggie xp

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 or substitute

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

 

 

 

 

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.

 

Meanwhile, whisk together lemon zest and juice, butter, honey, salt,

and pepper in a large bowl until combined.

 

Wash quinoa in 3 changes of cold water in a bowl, draining in a large

sieve each time.

 

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.

 

Add quinoa to dressing and toss until dressing is absorbed, then stir

in corn, scallions, mint, and salt and pepper to taste.

 

Makes 8 servings.

Source:Gourmet Magazine, August 2006

Formatted by Chupa Babi in MC: 10.17.06

 

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.

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