Corn Quinoa w/ Scallions & Basil
At the beginning of every summer I have the same few thoughts: 1. I need a new bathing suit. My last one just doesn't "look right." Ahem. 2. I should go to the beach more, I live a few blocks away and totally take it for granted. 3. I can't believe it's already July...it was just Christmas! 4. When can I start making corn?
I unsuccessfully went bathing suit shopping over the weekend- it's a state of mind, folks!
I should go to the beach more.
I can't believe it's July...it was just Christmas!
And I can make corn!
Every year I look forward to corn. I make it over and over, in salads, in pasta. On the cob, off the cob. Spiked with different herbs, veggies and spices...the occasional fruit or dose of bacon fat.
Then I get sick of it come September and forget about it until next summer.
Consider this your warning, I'm bringing on the corn!
INGREDIENTS: (makes 3 cups)
- ½ cup quinoa, rinsed
- 1¼ cup vegetable stock (cold)
- 1½ teaspoon kosher salt
- 2 tbsp. olive oil
- 1 medium shallot, small chopped (about 3 tbsp.)
- 4 small ears of corn, cut off the cob (about 2 cups)
- juice of 1 lemon (about 1 tbsp.)
- 6 scallions, finely sliced (whites only)
- 15 medium basil leaves, chiffonade
For the quinoa:
-On medium heat, place the rinsed quinoa in a medium pot with the cold vegetable stock and ½ teaspoon kosher salt.
-Cover with a lid and cook 13-15 minutes; reserve.
For the corn:
-Place a large sauté pan on medium-high heat.
-Add the olive oil and shallots. Cook until translucent, about 2 minutes, stirring to cook evenly.
-Add the corn and remaining 1 teaspoon of salt. Stir the corn to evenly cook, about 3 minutes.
-Add the lemon juice.
-Slice the scallions and chiffonade the basil.
-Mix together the quinoa, corn, scallions and basil.
-Serve warm or room temperature.