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):