A friend sent me this recipe last week and it was too good to pass up. We really like quinoa and usually have some on hand, and I can always convince the kids to try something with corn in it. The only changes I made were to use shallot instead of onion, increase the amount of vinaigrette, and add fresh cilantro on top. It was a big hit all around!
Sweet Corn and Quinoa (adapted from this recipe)
- 1 cup dry quinoa
- 2 cups water
- 2 Tablespoons butter
- 1 shallot, minced
- 2 ears sweet corn, cut off from husk
- salt & pepper
Honey Lemon Vinaigrette:
- 1 Tablespoon lemon zest
- 2 Tablespoons fresh lemon juice
- 1 garlic clove, microplaned or finely minced
- 1 Tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
1. Rinse quinoa thoroughly under running water in a fine mesh colander. Combine with water in a saucepan, bring to a boil, then place a lid on top and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
2. Meanwhile, combine all the ingredients for the Honey Lemon Vinaigrette in a mason jar or small bowl, then shake or whisk to combine. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add shallot and sweet corn, season with salt & pepper, then saute until corn is tender, about 3 minutes. Add in cooked quinoa and Honey Lemon Vinaigrette, then toss thoroughly to combine. Taste, add more salt & pepper if necessary, top with handfuls of fresh cilantro then serve.
Harper posed for a taste-testing photo (served with pecan-crusted trout fried in olive oil and strawberries):