Toasted Quinoa With Chiles And Corn Recipes

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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 WITH ROASTED CORN AND PEPPERS



Quinoa With Roasted Corn and Peppers image

This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.

Provided by Muffin Goddess

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 1/2 cups corn kernels (fresh is best, but defrosted frozen works well, too)
1/2 yellow bell pepper, chopped
salt, to taste
fresh ground black pepper, to taste
3/4 cup quinoa, rinsed and well-drained
1 1/2 cups stock (water can be used instead)
chopped fresh herb (to garnish, I prefer either chives, parsley, or cilantro)

Steps:

  • Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
  • Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
  • Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
  • When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.

Nutrition Facts : Calories 292.1, Fat 9.7, SaturatedFat 1.3, Sodium 5.9, Carbohydrate 47.7, Fiber 5.4, Protein 8.5

CHARRED CORN AND QUINOA



Charred Corn and Quinoa image

Tasty, wholesome, and makes my kitchen smell great! Works as a side dish next to chicken or steak, or as the main event for a meatless meal.

Provided by Samantha

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 tablespoons butter, divided
2 cups quinoa, rinsed and drained
4 cups chicken broth
1 ½ cups frozen corn
2 tablespoons extra-virgin olive oil, divided
1 tablespoon vanilla extract
2 red bell peppers, diced
1 small yellow onion, diced
6 ounces frozen chopped spinach, thawed and drained
1 tablespoon water
⅓ cup crumbled reduced-fat feta cheese

Steps:

  • Heat 1 tablespoon butter over medium-low heat in a skillet. Add quinoa and toast until lightly browned with a nutty aroma, 2 to 3 minutes. Remove from heat.
  • Combine chicken broth and toasted quinoa in a saucepan and bring to a boil. Cover, reduce heat, and simmer until broth is just absorbed and quinoa is tender, about 15 minutes. Remove from heat and place in a bowl.
  • Heat remaining tablespoon butter in a skillet over medium heat. Add corn and cook and stir constantly until just browned, about 8 minutes. Set aside.
  • Combine 1 tablespoon olive oil and vanilla extract in another skillet away from heat, then place over medium heat. Add bell peppers and onion. Cook and stir until onions are softened and begin to brown, about 5 minutes. Add spinach and water. Cook until spinach is wilted, about 2 minutes. Remove from heat. Stir in charred corn, feta cheese, and remaining tablespoon olive oil.
  • Add vegetable mixture to quinoa and mix well.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 38.4 g, Cholesterol 20 mg, Fat 11.8 g, Fiber 5.1 g, Protein 10.2 g, SaturatedFat 4.2 g, Sodium 739.8 mg, Sugar 4 g

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE



Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese image

Corn with roasted chiles, creme fraiche, and cotija cheese.

Provided by Nesto

Categories     Side Dish     Vegetables     Corn

Time 1h14m

Yield 4

Number Of Ingredients 13

1 small poblano pepper
1 small serrano pepper
3 tablespoons canola oil
½ onion, thinly sliced, or to taste
2 cloves garlic, finely chopped
8 ears corn, shucked and kernels removed
1 roasted red pepper, diced
salt and freshly ground black pepper to taste
1 lime, juiced
2 tablespoons cold unsalted butter
2 tablespoons creme fraiche
2 tablespoons finely chopped fresh cilantro
¼ cup grated Cotija cheese

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
  • Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
  • Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 41.5 g, Cholesterol 34.1 mg, Fat 23.9 g, Fiber 6.3 g, Protein 8.9 g, SaturatedFat 8.2 g, Sodium 247.8 mg, Sugar 8.4 g

QUINOA-TOASTED



Quinoa-Toasted image

Make and share this Quinoa-Toasted recipe from Food.com.

Provided by Diana Adcock

Categories     Grains

Time 17m

Yield 1 cup

Number Of Ingredients 2

1 cup quinoa
water

Steps:

  • Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer.
  • Put rinsed quinoa into a large frying pan over medium heat.
  • Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.
  • Remove from heat and pan and cool.
  • Store in a clean jar with a tight fitting lid.
  • Keeps for up to 1 month.

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