Tuesday, May 14, 2013

Quinoa with Corn

I adapted this from a recipe I found off of Pinterst and it is really good.  I served it with our Lebanese Chicken that is on our blog.  I loved the lemon butter sauce on the quinoa.  That sauce on plain cooked quinoa would be a great, simple side dish too! -Kristin

4 ears corn, cooked and taken off of cob or 1 cup cooked frozen corn
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 cup butter, melted
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups uncooked quinoa
4 cups water
1 teaspoon salt
4 green onions, chopped

  • Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.  Set aside.
  • Place quinoa in a strainer and rinse. (unrinsed quinoa can have a bitter flavor, so rinse it well)
  • Place rinsed quinoa, water and salt in a saucepan and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes until cooked through.
  • Add the quinoa, corn kernels and chopped green onions together with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

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