Quinoa and Fresh Corn with Scallions
"Vegetarian Cooking for Everyone"
3 plump ears of corn
2 cups stock or water (I used water)
1 cup quinoa, thoroughly rinsed (red quinoa makes for a prettier dish!)
salt and freshly milled pepper
1 tablespoon butter or canola oil
1/2 cup thinly sliced scallions
1/3 cup crumbled feta or grated cheddar
Shuck the corn, slice off the kernels, and set them aside. Reserve your knife and scrape the cobs to get the milk. Bring the stock to a boil in a saucepan; add the quinoa, corn scrapings, and 1/2 teaspoon salt. Lower the heat, cover, and simmer for 15 minutes. Turn off the 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 pepper and serve, garnished with the crumbled cheese.
I love quinoa. I will have to try this as soon as we have "plump ears of corn" available at the market!
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