Quinoa with Corn, Scallions, and Mint

Ingredients

• •4 ears corn
• •1 tablespoon lemon zest
• •2 tablespoons lemon juice
• •½ stick unsalted butter
• •1 tablespoon honey
• •½ teaspoon salt
• •¼ teaspoon black pepper
• •2 cups quinoa
• •4 whole scallions
• •½ cup fresh mint

Cooking Instructions

1. 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.

   15 min

2. 2.

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

   5 min

3. 3.

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

   5 min

4. 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.

   20 min

5. 5.

   Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

   5 min