Quinoa With Corn Scallions And Mint

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 fresh mint

Recipe

• 1 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.
• 5 drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve).
• 6 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.
• 7 remove from heat and let stand (still covered) 5 minutes.
• 8 add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.