Servings 8 servings
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
Instructions
- 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.
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