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Quinoa with Corn and Scallions
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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.
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
- 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
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.