QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
QUINOA AND CORN WITH SCALLIONS
i had a little bit of quinoa left and fresh corn was in season, so i thought this recipe from Deborah Madison's book Vegetarian Cooking for Everyone might go well with my barbecued tempeh. My guest agreed and said i needed to make this again and could they get the recipe )
Provided by Inspiritual
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290.1, Fat 9.8, SaturatedFat 2.7, Cholesterol 11.1, Sodium 158.5, Carbohydrate 43, Fiber 4.8, Sugar 5.6, Protein 10.5
QUINOA WITH CARAMELIZED CORN AND SCALLIONS
With a few healthy swaps, classic summer dishes like sautéed corn can pack outsize nutritional benefits. Quinoa offers a boost of fiber and protein to the caramelized corn and scallion mixture. Instead of cooking the corn with all butter, supplementing with olive oil infuses the dish with healthy fats while still keeping the buttery taste we all love with corn.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 7
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.
QUINOA WITH CORN, SCALLIONS, AND MINT
Categories Side Mint Quinoa Corn Healthy Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
QUINOA WITH CORN SCALLIONS AND MINT
Make and share this Quinoa With Corn Scallions and Mint recipe from Food.com.
Provided by dicentra
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 575.7, Fat 18.1, SaturatedFat 8.1, Cholesterol 30.5, Sodium 336.4, Carbohydrate 95.5, Fiber 9.7, Sugar 8.7, Protein 15.9
QUINOA WITH CORN AND SCALLIONS
What's not to love about quinoa? It's a powerhouse of nutrients, it cooks in fifteen minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to the most. If you have time, use lightly cooked fresh corn kernels (from three medium ears) instead of frozen.
Yield 6 servings
Number Of Ingredients 8
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
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
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