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Receta Quinoa and Fresh Corn with Scallions
by John Spottiswood

Quinoa and Fresh Corn with Scallions

This is a great side dish we served tonight with leftover chicken breast. I've been getting great vegetarian ideas from Vegetarian Cooking for Everyone by Deborah Madison. I left the cheese out of this one to up the healthiness, and it tasted great without!

Calificación: 4.3/5
Avg. 4.3/5 5 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 3 ears of corn
  • 2 cups water mixed with 1/2 tsp vegetable bouillon
  • 1 cup white quinoa, rinsed
  • Kosher salt and freshly ground pepper
  • 1 Tbsp butter
  • 1/2 cup thinly sliced scallions (white and green parts)
  • Optional: 1/3 cup crumbled feta or grated cheddar

Direcciones

  1. Shuck the corn and slice off the kernels then set aside. Use the backside of the knife to scrape the cobs and get the milk into a sauce pan. Add the the water and stock to boil in a medium sauce pan and add the quinoa and 1/2 tsp salt. Lower the heat, cover, and simmer for 15 min. Take off heat and let stand for 5 min.
  2. Melt the butter in a small saute pan, add the corn kernels and scallions, and cook over medium high heat for about 3 minutes. Toss them with the quinoa, season with pepper and additional salt if desired, and serve. Optional: Finish with crumbled cheese.