Quinoa with Corn, Scallions and Mint

Recipe from Gourmet, August 2006

I fell in love with this recipe last summer - using the corn fresh and raw in this recipe, it’s incredibly sweet! It’s the perfect side to any grilled meat, poultry or fish, and it’s also delicious as a cold salad on it’s own. If your basil plants from Farmer Ted are growing to be as big and full as mine are, you might try using basil instead of mint.

(makes 8 servings)
4 ears of corn, shucked
1 Tablespoon finely grated lemon zest (from 2 lemons)
2 Tablespoons lemon juice
1/2 stick unsalted butter, melted
1 Tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa
4 scallions, chopped
1/2 cup chopped fresh mint

If needed, boil the corn to cook and cool before cutting the kernels from the cob with a heavy knife. If the corn is fresh, cut it raw. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.

Wash quinoa in cold water and drain in a large sieve. Cook in a 4-5-quart pot of boiling, salted water until almost tender - about 10 minutes. Drain in a sieve, then set sieve over same pot with 1-inch of simmering water. Cover with a folded kitchen towel and then a pot lid and steam until tender and fluffy - about 5 minutes. Remove and let stand covered for 5 minutes more. Add quinoa to dressing and toss until absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.