Quinoa And Corn With Scallions Recipes

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 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 WITH CARAMELIZED CORN AND SCALLIONS

Steps:

• Slice whites and light-greens from scallions; set aside. Thinly slice dark-greens on the bias; soak in ice water 10 minutes. Drain and pat dry.
• Heat butter and oil in a large cast-iron skillet over medium. Add corn and scallion whites and light-greens; season with salt and pepper. Cook, stirring, until caramelized, about 8 minutes.
• Let cool slightly, then transfer to a large bowl and toss with quinoa, goat cheese, and scallion dark-greens. Season to taste and serve. Corn can be refrigerated in an airtight container for up to 5 days.

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.

QUINOA WITH CORN AND SCALLIONS

Steps:

• Bring a large saucepan of water to a boil. Add quinoa and cook until the granules have opened up and have turned into translucent little beads, about 15-20 minutes.
• Meanwhile, combine oil, lemon juice, lemon zest, honey, salt and pepper in a small bowl. Whisk to combine and set aside. (Dressing can be made up to a day in advance.)
• Add corn to the quinoa during the last minute or two of cooking, then drain and transfer to a serving bowl. Add dressing and stir to combine. Fold in scallions and serve.

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 WITH CORN AND SCALLIONS

Steps:

• Combine the quinoa and bouillon cube with 2 1/2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently for 10 minutes.
• Stir in the corn, scallions, and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
• Remove from the heat and stir in the fresh herb and oil. Season with salt and pepper, then serve.
• This is companionable with several of the legume dishes in this chapter, including Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Dried Tomatoes (page 111), and Dilled Red Beans with Pickled Beets (page 107). Add a platter of raw vegetables or a green salad.
• Tempeh dishes that go well with this include Tempeh and Green Beans with Shiitake-Miso Gravy (page 76) and Barbecue-Flavored Roasted Tempeh and Vegetables (page 79). As with the previous suggestion, a green salad or a platter of raw vegetables completes the meal.
• Calories: 227
• Total Fat: 7.5g
• Protein: 7g
• Carbohydrates: 36g
• Fiber: 4g
• Sodium: 35mg