Quinoa and Corn With Scallions |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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i had a little bit of quinoa left and fresh corn was in season, so i thought this recipe from Deborah Madison's book Vegetarian Cooking for Everyone might go well with my barbecued tempeh. My guest agreed and said i needed to make this again and could they get the recipe ) Ingredients:
3 plump ears of corn |
2 cups water (or stock) |
1 cup quinoa, thoroughly rinsed |
salt & freshly ground black pepper |
1 tablespoon canola oil (or butter) |
1/2 cup thinly sliced scallion, including some of the greens |
1/3 cup crumbled feta cheese |
Directions:
1. Shuck the corn, slice off the kernels, and set aside.
2. Reverse your knife and scrape the cobs to get the milk.
3. Bring the stock or water to a boil; add the quinoa, corn scrapings and 1/2 teaspoon salt.
4. Lower the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
5. Melt the butter in a small skillet, add the scallions and corn kernels and cook over medium high heat until the scallions are bright green, about 3 minutes.
6. Toss them with the quinoa.
7. Season with salt and pepper.
8. Garnish with the crumbled cheese.
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