Quinoa With Corn Scallions and Mint

Gourmet | August 2006

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  ears corn, shucked
• 1  tablespoon  finely grated fresh lemon zest (from 2 lemons)
• 2  tablespoons fresh lemon juice
• 1⁄4 cup unsalted butter, melted
• 1  tablespoon  mild honey
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  cups quinoa (about 10 oz)
• 4  scallions, chopped
• 1⁄2 cup  chopped of fresh mint

Directions

1. 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.
2. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
3. Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
4. Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes.
5. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve).
6. 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.
7. Remove from heat and let stand (still covered) 5 minutes.
8. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.