Delicious quinoa and corn salad with mint
Serves: 4
Prep Time: 20 minutes
Total Time: 35 minutes
Quinoa is the new “superfood” everyone is raving about, but it is actually quite ancient. Not sure if the Aztec’s managed to make this out of it, but you sure can. Gluten free and high in protein, make sure to rinse the quinoa well, as it has a bitter coating that keeps the birds from eating it. Luckily, we can just rinse and enjoy.
2 ears fresh summer corn, shucked, or 2 cups frozen corn, thawed
1 cup quinoa, placed in a fine wire mesh or sieve and rinsed several times with cold running water
zest and juice from 1 large lemon
2 Tablespoons unsalted butter, melted and cooled
1 teaspoon pure maple syrup (not pancake syrup)
generous sprinkle of salt and pepper
2 green onions, sliced thin on the diagonal
2 Tablespoons chopped fresh mint leaves
1. Cook Corn: Place corn in a large pot and cover with water. Bring to a boil and cook 5 minutes. Transfer corn to cutting board to cool. When corn is cool enough to handle, cut corn from cobs. Using the non-sharp side of the knife edge, scrape the corn “milk” from the cobs. Discard cobs.
2. Cook Quinoa: While corn cooks, start quinoa. Bring 3 quarts salted water to a boil in a saucepan. Add quinoa and stir. Return to boil, reduce heat to medium-high, and cook until quinoa is tender, about 15 minutes. Drain quinoa well, and return to hot pan. Cover with tight fitting lid and set aside.
3. Make Dressing: While quinoa rests, make dressing. In a large mixing bowl, whisk together the zest and lemon juice, butter, maple syrup, salt and pepper until well combined. Set aside.
4. Dress Quinoa: Pour quinoa into the bowl with the dressing and toss well to coat. Let rest 5 minutes, stirring once.
5. Finish & Serve: Add corn, green onions and mint to quinoa and toss gently to combine. Adjust seasoning with salt and pepper, if needed, and serve warm or at room temperature. Enjoy!
