Quinoa with Corn and Scallions

Quinoa with Corn and Scallions

I’m a recent convert to quinoa.

I had never really understood the hype around the whole grain and brushed past it at my local grocery store in search of brown rice, whole wheat pasta, oatmeal, or, who am I kidding here, Cheez-Its.

It was actually my older (wiser) sister who introduced me to the pinhead-sized grain, and I’ve been hooked ever since. Although she uses it in place of pasta to pair with her homemade arrabiata sauce, I found a summer-friendly take featuring fresh corn, chopped scallions and a quick-fix honey butter dressing. It’s fresh, simple and hard to stick to just one serving. And cooking quinoa is easier than you might think! Tune in to my video below for a few tips and tricks for how to guarantee your quinoa is extra-light and fluffy.

While you get that pot of water boiling, stay up to date with just a few notes on what’s being served up next on Just a Taste…

I’m kicking off the month of August by joining the Williams-Sonoma Cooks’ Network. I’ve been a big fan of the brand ever since I started cooking, and I can never seem to spend enough time (note “time” and not “money”) in their stores. Check out the right rail for a selection of their famous foods and high-quality kitchenware and stay tuned for special offers and giveaways.

I’m also heading to Nashville this October for the fourth annual Food Blog Forum seminar, where I’ll be speaking about recipe writing and development for Gourmet Live. I hope to see many of you there!

And finally, I’m currently in Rwanda hanging with the gorillas and getting a taste of authentic bush cuisine. And let’s be honest, trying not to become bush cuisine. Hah… (insert nervous laughter). But I didn’t want to skip a blogging beat, so I’ve entrusted my best buddy to make sure this post gets published. You’ll hear from me next on Wednesday, August 10, for the nation-wide Pickling Party, where I’ll be serving up a homemade condiment guaranteed to add a spicy bite to your next hot dog roast.

Quinoa with Corn and Scallions

Quinoa with Corn and Scallions

Quinoa with Corn and Scallions
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Quinoa with Corn and Scallions

Yield: 8 servings

Prep Time: 20 min

Cook Time: 20 min

Ingredients:

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

Directions:

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. 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 in a sieve under cold water until the water runs clear.

Cook the quinoa in a pot of of boiling salted water per the package directions.

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.

Recipe adapted from Gourmet.

Comments

  1. 2
    #

    says

    Loving these photographs, beautiful. This looks like a tasty summer salad – excellent for a family get together! Thanks for sharing.

    • Kelly replied: — August 6th, 2011 @ 4:23 pm

      Yes, it’d be great for a big get-together! Best of all, it’s healthy but still delicious. Enjoy!

  2. 4
    #

    says

    Kelly, welcome back from the bush! I love your variation on quinoa here! The corn is a delicious addition! As my wife is gluten intolerant, we get to experiment with lots of quinoa options. On her gimmeglutenfree.com blog, she created a fabulous Quinoa Tabouli Salad we’ve served to guests on many occasions and everyone raves over it. All the best!

    • Kelly replied: — August 14th, 2011 @ 11:14 am

      Thanks so much, Byron! I love the concept of quinoa and tabouli and will definitely check it out.

  3. 5
    #

    Cassie says

    Thank you for this recipe! I have been a bit fearful, if you will, of quinoa. As a former gastric bypass patient, I must take in ALOT of protein everyday, therefore I am always searching for new recipes that will help fulfill this. I had some leftover quinoa from a vegetarian burger recipe, so I went on the search for easy recipes. I came across yours and made it today. I have now eaten two (small) bowls and am in love! Thank you for this recipe!!!!

    • Kelly replied: — September 5th, 2011 @ 9:33 pm

      Thanks so much for your comment, Cassie, and I am so happy you enjoyed the recipe! I was scared of quinoa (mostly because I didn’t think I’d like the taste), but this recipe made me a convert! On Wednesday I’ll be posted a vegan recipe (I’m testing out this whole vegan cleanse thing), so stay tuned for many more healthy recipes to come. And best of luck to you!

  4. 6
    #

    Alex says

    Is quinoa kind of like coucous? The same texture?

    • Kelly replied: — September 9th, 2011 @ 8:15 pm

      Thanks so much for stopping by, Alex! Couscous is similar to quinoa, but it’s generally considered to be a pasta, while quinoa is a whole grain (Although many disagree! See here: http://www.nytimes.com/2009/02/24/health/23recipehealth.html). The two foods have similar textures, but quinoa has a bit more of a nuttier bite (think “seed” rather than “tiny pasta”) and they have varying health benefits. Hope this helps!

  5. 8
    #

    says

    Mmmm….this was really great! I have had quinoa one time in my life and it was very good, so I was reluctant to make this, but in the end, your pictures persuaded me! :) I actually liked this, actually quite a bit! I like that it is healthy, and since I am eating healthier these days this is just what I needed. I’m so happy I found your site!

  6. 9
    #

    DB says

    Sorta flaked out on us in the recipe by not including how to prepare the quinoa, since it is widely available in the bulk section. Can you include that here somewhere? Thanks!

  7. 10
    #

    says

    looks delicious! I can’t wait to try this out. Do you serve this room temp or cold?

    • Kelly replied: — January 26th, 2012 @ 10:34 pm

      I prefer it room temp, but you could definitely chill it! This is one of my favorite quinoa recipes :)

  8. 11
    #

    Liza says

    Can you freeze this dish? Any suggestions? Or does it last well in the fridge? I’m just cooking for one!

    • Kelly replied: — February 23rd, 2012 @ 8:40 pm

      I often cook for one, Liza! I make this dish all the time and I just keep leftovers in an airtight container in the fridge (but trust me, they don’t last that long!).

  9. 12
    #

    says

    I can’t find any ears of corn right now so I will be using frozen or canned. How many cups do you think?

    • Kelly replied: — March 14th, 2012 @ 10:30 am

      Hi Natasha! I would estimate about 2 cups of corn kernels. You really can do it to your specified preferences, but 2 cups would be my guess. Hope this helps and enjoy!

  10. 14
    #

    Becky says

    This was so delicious! We had it as a side dish for dinner, but I am taking the leftovers to eat as a salad for lunch tomorrow. Yum!!!

  11. 16
    #

    Victoria says

    I love quinoa and am always looking to try new ways to serve it. Thanks for posting this. Instead of boiling the corn let me suggest you simply lay them in your grill to warm. Something about the grilling process that just makes the flavor of the corn that much better. I can’t wait to try this one.

  12. 18
    #

    Linda says

    I love it! What a nice addition to my side dishes. I am making it again tonight!
    Along some talapia with lemon—Yum

  13. 19
    #

    Julie says

    I cooked the corn husk and all in the oven @ 350 for a half hour, used half the butter suggested, and used a hot pepper raw honey. This was awesome awesome awesome. Thank you for posting!

  14. 21
    #

    Jill lipsey says

    I just made this for today’s gathering. One of the children is allergic to dairy so I substituted extra virgin olive oil for the butter. It is yummy!

  15. 22
    #

    Leah says

    When chilled does it change the consistency of the dressing? I want to prep it before supper this evening but only if the cooling of the butter won’t make a difference.

  16. 23
    #

    Jennnifer says

    I have made this twice now, and it is DELICIOUS! So great! I just made it now with coconut oil instead of butter, and it is just as scrumptious as the batch I made with butter. Thank you for this find! I am addicted! :)

  17. 25
    #

    Coryn says

    Made this a few nights ago. The lemon flavor was a little too strong for my husband, but I absolutely loved it. I’ll be making it again on a night he’s out with the guys. :)

    Thanks for the recipe!

  18. 27
    #

    says

    This was delicious! Thanks for sharing the recipe. I added a bit of paprika for a little smokiness and also black beans and that was our meal tonight. I really love quinoa but am kinda new to it, too, so I’m always looking for new ways to prepare it. The dressing was yummy!

  19. 28
    #

    Natalie says

    Thank you for the recipe I made it the other night. I will be making it again- It’s now printed up and in my personal my cookbook so I never loose it.

  20. 29
    #

    Kendra says

    I have never tried Quinoa before and am nervous to make it…not to try it tho. I will making this next week, and it will part of our meal plan. It looks so yummy. Wish me luck :) Thanks for the recipe

  21. 30
    #

    DHoffamn says

    absolutely delicious! I added ground turkey to make it a bit heartier for a full dinner meal.

  22. 31
    #

    says

    Hopped on pinterest for a quinoa recipe I’d have the ingredients for, and this was the first I found that didn’t require a bunch of things. I admit I was a bit leery of the butter and honey in it, but YUM! I’m having a hard time keeping myself from finishing it off!

  23. 32
    #

    Raquel says

    I just had this for lunch today and I’ve already shared the recipe with a friend of mine. So easy to make and so delicious! Thanks for a great recipe. :-)

  24. 34
    #

    Megan says

    For those who asked how to prepare, I typically rinse, use double the water for each cup of quinoa. Put it all in a pot, bring to a boil, reduce heat to low/simmer while covering. Usually after 15 minutes it is good to go. Just fluff up with a fork!

  25. 35
    #

    Linda says

    This was absolutely wonderful. We’ve had a few quinoa fails at our house, but this recipe proved to be a winner with everyone.

  26. 37
    #

    Kristina says

    Hello, I wanted to make this for a outdoor picnic, is this something that is served coos or warmed? Thanks! Kristina

  27. 38
    #

    Mary says

    Kelly! I’ve been waiting & wanting to try quinoa, and I picked your recipe as my “go to” recipe! I totally loved it, and so did my husband! The dressing was the perfect compliment! Thank you so much!! Now I not only loved quinoa, my first attempt at cooking it was delicious thanks to you!!

  28. 40
    #

    Cyndal says

    I love corn and quinoa, I just found my love for it! What can I use instead of scallions, not a huge fan of them? Thanks!

  29. 41
    #

    Erika Dugas says

    If anyone out there is a Gluten-Free Vegan (challenging as best), I made the recipe with Vegan Butter (Earth Balance) to remove the dairy. I also cut down the salt just a bit to accommodate for the butter as it has a slightly salty taste. It tasted pretty amazing. Thanks for the recipe, Kelly!

  30. 42
    #

    Nicole Morgan says

    If there’s 8 servings how much yields one serving? I made this just for myself and it made sooooo much. Hope I can eat it all before it goes bad. It’s delicious though : )

  31. 43
    #

    Fitz says

    Didn’t have lemons available so I used key limes instead and it turned out Amazing! Will definitely be making this again:)

Trackbacks

  1. […] Know what else is new? This recipe for easy homemade Asparagus and Ricotta Pizza, which just about screams “spring” with every creamy, veggie-packed bite. Shaving the asparagus into thin ribbons makes for a quick bake time, and the ribbons also lend themselves well in salads starring leafy greens or your favorite grains. […]

  2. […] Svart och röd quinoa gillar barnen väldigt mycket. Jag tycker det är gott om man blandar upp det med något, så att det inte blir för torrt. Det här receptet hittade jag via Pinterest och var riktigt somrigt och friskt. I receptet kokar de majsen, men jag tog burkmajs. Ursprungsreceptet är beräknat för 8 personer och finns här. […]

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