Quinoa With Corn Scallions And Mint Recipes

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QUINOA WITH CORN AND SCALLIONS



Quinoa with Corn and Scallions image

Whip up a summery take on quinoa featuring fresh corn, chopped scallions and a quick-fix honey butter dressing.

Provided by Kelly Senyei

Time 40m

Number Of Ingredients 9

4 ears corn, shucked
1 tablespoon grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 cup unsalted butter, melted
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups uncooked quinoa
4 scallions, chopped

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 257 kcal, Carbohydrate 38 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 156 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

QUINOA WITH CORN, SCALLIONS, AND MINT



Quinoa with Corn, Scallions, and Mint image

Categories     Side     Mint     Quinoa     Corn     Healthy     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh 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-CORN SALAD



Quinoa-Corn Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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 SALAD WITH MINT, ALMONDS AND CRANBERRIES



Quinoa Salad with Mint, Almonds and Cranberries image

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Provided by ConnorsTasteBuds

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

2 cups chicken broth
1 cup quinoa
3 tablespoons olive oil
½ cup coarsely chopped mint leaves
½ cup dry-roasted almonds, unsalted
½ cup dried cranberries
1 cup coarsely chopped kale
½ cup sliced carrots
½ cup sliced celery
1 scallion, thinly sliced
18 grape tomatoes, halved
1 lemon, juiced
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
  • Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g

QUINOA WITH CORN SCALLIONS AND MINT



Quinoa With Corn Scallions and Mint image

Make and share this Quinoa With Corn Scallions and Mint recipe from Food.com.

Provided by dicentra

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/4 cup unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped of fresh 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.

Nutrition Facts : Calories 575.7, Fat 18.1, SaturatedFat 8.1, Cholesterol 30.5, Sodium 336.4, Carbohydrate 95.5, Fiber 9.7, Sugar 8.7, Protein 15.9

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