Quinoa with Corn and Scallions

Quinoa with Corn and Scallions requires approximately 40 minutes from start to finish. One portion of this dish contains about 8g of protein, 9g of fat, and a total of 257 calories. This recipe serves 8. For $1.02 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 328465 people were glad they tried this recipe. Head to the store and pick up quinoa, lemon juice, salt, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Just a Taste. Many people really liked this side dish. With a spoonacular score of 68%, this dish is solid. If you like this recipe, you might also like recipes such as Quinoa with Corn, Scallions, and Mint, Crispy Buffalo Style Quinoa Sliders with Sweet Corn + Scallions, and Quinoa Salad With Cranberries, Scallions & Orange Rind.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl. Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.Cook the quinoa in a pot of of boiling salted water per the package directions.Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

 

Step by step:

1. Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.

2. Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl. Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.Cook the quinoa in a pot of of boiling salted water per the package directions.

3. Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

Nutrition Information:

covered percent of daily need