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Quinoa with Corn, Scallions, and Mint

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Quinoa with Corn, Scallions, and Mint

Quinoa with Corn, Scallions, and Mint

amanda

Equipment

  • - Classic Stainless Steel Saucepan

  • - Silicone Spatula: High temperature heat resistant silicone spatula, ideal for scooping and stirring delicate ingredients like quinoa or vegetables.

  • - Stainless Steel Cooking Scissors: High quality stainless steel cooking scissors, handy for cutting herbs like mint or cleaning up food scraps.

  • - Digital Kitchen Scale: Precision digital kitchen scale, perfect for measuring exact amounts of ingredients like quinoa or vegetables.

  • - Silicone Whisk: Stainless steel silicone whisk with fine wires, great for mixing ingredients or emulsifying sauces and dressings.

  • - Ceramic Knife: Ergonomically designed ceramic knife, perfect for cutting vegetables like scallions.

  • - Chef's Knife: Stainless steel chef's knife with a sturdy handle, useful for chopping various ingredients.

  • - Sous Vide Pump: High-quality sous vide pump for cooking with precision temperature control, useful for making perfectly cooked grains like quinoa.

  • - Measuring Cup: Stainless steel measuring cup, essential for accurately measuring ingredients like quinoa or other grains.

  • - Mixing Bowl: Durable stainless steel mixing bowl, versatile for various cooking tasks like stirring quinoa or preparing salads.

  • - Colander: Stainless steel colander with large holes, useful for draining cooked quinoa or vegetables.

Ingredients

  • 4 ears corn, shucked

  • 1 tablespoon finely grated fresh lemon zest (from 2 lemons)

  • 2 tablespoons fresh lemon juice

  • 1/2 stick (1/4 cup) unsalted butter, melted

  • 1 tablespoon mild honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cups quinoa (about 10 oz)

  • 4 scallions, chopped

  • 1/2 cup chopped fresh mint

Instructions

1

Instruction 1

Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
2

Instruction 2

Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
3

Instruction 3

Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
4

Instruction 4

Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. 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. Remove from heat and let stand (still covered) 5 minutes.
5

Instruction 5

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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