Quinoa With Corn Scallions and Mint |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Gourmet | August 2006 Ingredients:
4 ears corn, shucked |
1 tablespoon finely grated fresh lemon zest (from 2 lemons) |
2 tablespoons fresh lemon juice |
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 |
Directions:
1. 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.
2. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
3. Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
4. Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes.
5. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve).
6. 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.
7. Remove from heat and let stand (still covered) 5 minutes.
8. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
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