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 arrabbita 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. 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
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
½ stick (¼ cup) unsalted butter, melted
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups uncooked quinoa
4 scallions, choppedDirections:
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.
Sylvie @ Gourmande in the Kitchen — August 3, 2011 @ 9:05 am
What a wonderful summer salad, I’m intrigued by the fact that there’s butter in the dressing! How unusual.
Kelly replied: — August 6th, 2011 @ 4:21 pm
The butter gives the salad the perfect touch of richness, while the honey and corn are a perfect combo!
Emily — August 5, 2011 @ 1:25 pm
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!
Dmarie — August 10, 2011 @ 12:50 pm
what a gorgeous dish!!
Bryon Peterson — August 13, 2011 @ 2:13 pm
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.
Cassie — September 5, 2011 @ 9:27 pm
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!
Alex — September 9, 2011 @ 8:01 pm
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!
Charlotte Ferreux — October 13, 2011 @ 3:47 am
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
Kelly replied: — October 13th, 2011 @ 3:51 am
Thanks for featuring the recipe!
Emma @ TheFatLossAuthority.com — October 25, 2011 @ 8:55 pm
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!
DB — November 23, 2011 @ 5:25 pm
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!
Quinoa. It’s the Grain that’s Good for you! | Sugar Plum Sisters — January 21, 2012 @ 4:45 pm
[...] added, “This one is delicious: http://www.justataste.com/2011/07/quinoa-with-corn-and-scallions/ ”~this sounds soooo good…love that the dressing has some sweet and sour to balance the [...]
my stomach is a fan of pinterest | Joyful Joyful — January 26, 2012 @ 12:29 am
[...] source: justataste.com via courtneytoney on pinterest [...]
jessica — January 26, 2012 @ 10:09 pm
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
Some Yummy Vegan Eats « wrap the nose — February 10, 2012 @ 6:21 am
[...] is another champion recipe right here. Quinoa with corn and scallions. The Yogi described it best when she said “It was the [...]