Quinoa with Corn, Scallions, and Mint

Quinoa with Corn, Scallions, and Mint
Quinoa with Corn, Scallions, and Mint might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 233 calories, 7g of protein, and 9g of fat per serving. This recipe serves 8. If you have salt, mild honey, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered.
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CornCorn
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PotPot
2
Remove from heat and let stand, covered, 5 minutes.
3
Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
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CornCorn
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Cutting BoardCutting Board
KnifeKnife
TongsTongs
4
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
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Lemon ZestLemon Zest
ButterButter
PepperPepper
HoneyHoney
JuiceJuice
SaltSalt
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5
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
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QuinoaQuinoa
WaterWater
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SieveSieve
BowlBowl
6
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes.
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QuinoaQuinoa
WaterWater
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PotPot
7
Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). 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.
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QuinoaQuinoa
WaterWater
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Kitchen TowelsKitchen Towels
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PotPot
8
Remove from heat and let stand (still covered) 5 minutes.
9
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
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Salt And PepperSalt And Pepper
Green OnionsGreen Onions
QuinoaQuinoa
CornCorn
MintMint
DifficultyMedium
Ready In30 m.
Servings8
Health Score6
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