Oh, quinoa. You confusing little thing. So many people don’t realize how amazing you taste and how healthy you are. Look at you, you made it into the top 10 superfoods list. In fact, most people don’t even know you’re a seed, not a silly grain. Gluten-free and a complete protein, you’re an amazing vegetarian option. You’re easy to cook and a little more interesting than rice (I still love you, rice). Plus, you can be made savory or sweet. A perfect ingredient in the kitchen. And let’s just clear up another thing, you’re pronounced “keen-wha”.
And now I’m going to share a fantastic quinoa recipe with you. I stumbled across this recipe while our sweet corn was busy growing in the garden. They were young bucks at the time and not quite ready for harvest. But I kept this recipe tucked away until the right time. The right time has come. Sweet Corn and Quinoa with Honey Lemon Vinaigrette.
Please, please, please use fresh corn if possible. It adds so much freshness. This bowl embodies what summer is. Light, fresh and vibrant. I went a little overboard and used 2 tablespoons of lemon zest instead of 1 but it actually was perfect. Green onions give just a hint of onion-goodness and adds a complexity to a rather simple dish. Use real butter. Instead of 2 tablespoons, I really only needed 1/2 a tablespoon. I credit the delicious corn for needing less butter. And a small squeeze of honey tamed down the zesty lemon juice and brought out the natural sweetness in the corn. Nutty, fresh and delicious.
Oh, quinoa! You’re one of my favorites.
p.s. for reference, the above plate is a salad plate. quinoa is rather filling especially when paired with corn.