A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable). Can be served warm or eaten straight from the fridge.
| Ingredients | Step |
|---|---|
| 4 ears of corn | Cut off kernels into a very large bowl. |
| zest of 2 lemons (1 T.) juice of 1 lemon (2 T.) 4 T. butter, melted 1 T. honey ½ t. salt ¼ t. pepper |
Whisk together. |
| 1 c. raw quinoa, washed 2 c. water |
Bring water and quinoa to a boil, cover, and simmer for 15 minutes. Then remove the lid, move the saucepan from the heat, place a towel on top of the pan to collect additional steam, and replace the lid. Let sit 5 minutes. (Try to not overcook the quinoa!) |
| 4 scallions, sliced thin ½ c. mint, chopped |
Add. |
| Season to taste (salt, pepper, lemon juice). |
I explained how I cook with quinoa on the Broccoli Spoon Salad recipe.