Quinoa with Corn and Scallions
- Number of Servings: 8
Ingredients
4 ears corn, shucked1 Tablespoon grated fresh lemon zest2 Tablespoons fresh lemon juice½ stick (¼ cup) unsalted butter, melted1 Tablespoon honey½ teaspoon salt¼ teaspoon black pepper2 cups uncooked quinoa4 scallions, chopped
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.
Serving Size: Makes about 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CNAHORVATH5.
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.
Serving Size: Makes about 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CNAHORVATH5.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 188.4 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 3.9 g
- Protein: 4.9 g
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