Quinoa With Corn Scallions And Mint 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.