Quinoa With Corn Scallions And Mint Food

QUINOA WITH CORN, SCALLIONS, AND MINT

Steps:

• 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.
• Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
• Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
• Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). 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. Remove from heat and let stand (still covered) 5 minutes.
• Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

QUINOA-CORN SALAD

Steps:

• Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

QUINOA WITH CORN AND SCALLIONS

Steps:

• 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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QUINOA AND CORN WITH SCALLIONS

Steps:

• Shuck the corn, slice off the kernels, and set aside.
• Reverse your knife and scrape the cobs to get the milk.
• Bring the stock or water to a boil; add the quinoa, corn scrapings and ½ teaspoon salt.
• Lower the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
• Melt the butter in a small skillet, add the scallions and corn kernels and cook over medium high heat until the scallions are bright green, about 3 minutes.
• Toss them with the quinoa.
• Season with salt and pepper.
• Garnish with the crumbled cheese.