Quinoa with Corn, Spring onions, and Mint

Ingredients for Quinoa with Corn, Spring onions, and Mint

• 4 ears corn, shucked

• 1 tablespoon finely grated fresh lemon zest (from 2 lemons)

• 2 tablespoons fresh lemon juice

• 1/2 stick (60ml ) unsalted butter, melted

• 1 tablespoon mild honey

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 325g quinoa (about 275g )

• 4 spring onions, chopped

• 1/2 cup chopped fresh mint

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, spring onions, mint, and salt and pepper to taste.

Avvertenza

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