Quinoa With Caramelized Corn And Scallions Recipes

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.

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.

Steps:

• Slice whites and light-greens from scallions; set aside. Thinly slice dark-greens on the bias; soak in ice water 10 minutes. Drain and pat dry.
• Heat butter and oil in a large cast-iron skillet over medium. Add corn and scallion whites and light-greens; season with salt and pepper. Cook, stirring, until caramelized, about 8 minutes.
• Let cool slightly, then transfer to a large bowl and toss with quinoa, goat cheese, and scallion dark-greens. Season to taste and serve. Corn can be refrigerated in an airtight container for up to 5 days.

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.

Steps:

• Shuck the corn, slice off the kernels, and set aside.
• Reverse your knife and scrape the cobs to get the milk.
• Bring the stock or water to a boil; add the quinoa, corn scrapings and ½ teaspoon salt.
• Lower the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
• Melt the butter in a small skillet, add the scallions and corn kernels and cook over medium high heat until the scallions are bright green, about 3 minutes.
• Toss them with the quinoa.
• Season with salt and pepper.
• Garnish with the crumbled cheese.

Steps:

• Combine the quinoa and bouillon cube with 2 1/2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently for 10 minutes.
• Stir in the corn, scallions, and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
• Remove from the heat and stir in the fresh herb and oil. Season with salt and pepper, then serve.
• This is companionable with several of the legume dishes in this chapter, including Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Dried Tomatoes (page 111), and Dilled Red Beans with Pickled Beets (page 107). Add a platter of raw vegetables or a green salad.
• Tempeh dishes that go well with this include Tempeh and Green Beans with Shiitake-Miso Gravy (page 76) and Barbecue-Flavored Roasted Tempeh and Vegetables (page 79). As with the previous suggestion, a green salad or a platter of raw vegetables completes the meal.
• Calories: 227
• Total Fat: 7.5g
• Protein: 7g
• Carbohydrates: 36g
• Fiber: 4g
• Sodium: 35mg

Steps:

• Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
• Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
• Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.