Quinoa with Corn, Scallions, and Mint

Ingredients

• Lemon zest

  3 tsp or 6g

• Salt

  Table

  ½ tsp or 3g

• Quinoa

  Uncooked

  2 cup or 340g

• Corn

  Sweet, yellow, raw

  4 ear, medium (6-3/4" to 7-1/2" long) yiel or 408g

• Lemon juice

  Raw

  2 tbsp or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium (4-1/8" long) or 60g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Honey

  1 tbsp or 21g

• Spearmint

  Fresh

  ½ cup or 46g

• Butter

  Unsalted

  ½ stick or 57g

Directions

1. Shuck corn and make sure none of the silk remains. 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.
2. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
3. Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
4. 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.
5. Chop scallions and fresh mint.
6. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Similar Foods

• Corn, Scallion, and Potato Frittata
• Couscous Salad with Shrimp and Mint
• Shrimp and Corn with Basil
• Watermelon and Cantaloupe Wedges with Lime-Mint Syrup
• Corn on the Cob with Mint-Feta Butter
• Sauteed Green Beans and Brussels Sprouts with Chile and Mint