Corn Quinoa w/ Scallions & Basil

At the beginning of every summer I have the same few thoughts: 1.  I need a new bathing suit.  My last one just doesn't "look right."  Ahem. 2.  I should go to the beach more, I live a few blocks away and totally take it for granted. 3.  I can't believe it's already was just Christmas! 4.  When can I start making corn?

Corn Quinoa

I unsuccessfully went bathing suit shopping over the weekend- it's a state of mind, folks!

I should go to the beach more.

I can't believe it's was just Christmas!

And I can make corn!

Corn Quinoa

Every year I look forward to corn.  I make it over and over, in salads, in pasta.  On the cob, off the cob.  Spiked with different herbs, veggies and spices...the occasional fruit or dose of bacon fat.

Then I get sick of it come September and forget about it until next summer.

Corn Quinoa
Corn Quinoa
Corn Quinoa

Consider this your warning, I'm bringing on the corn!

INGREDIENTS: (makes 3 cups)

  • ½ cup quinoa, rinsed
  • 1¼ cup vegetable stock (cold)
  • 1½ teaspoon kosher salt
  • 2 tbsp. olive oil
  • 1 medium shallot, small chopped (about 3 tbsp.)
  • 4 small ears of corn, cut off the cob (about 2 cups)
  • juice of 1 lemon (about 1 tbsp.)
  • 6 scallions, finely sliced (whites only)
  • 15 medium basil leaves, chiffonade

For the quinoa:

-On medium heat, place the rinsed quinoa in a medium pot with the cold vegetable stock and ½ teaspoon kosher salt.
-Cover with a lid and cook 13-15 minutes; reserve.

For the corn:

-Place a large sauté pan on medium-high heat.
-Add the olive oil and shallots.  Cook until translucent, about 2 minutes, stirring to cook evenly.
-Add the corn and remaining 1 teaspoon of salt.  Stir the corn to evenly cook, about 3 minutes.
-Add the lemon juice.

To finish:

-Slice the scallions and chiffonade the basil.
-Mix together the quinoa, corn, scallions and basil.
-Serve warm or room temperature.