Photo: Melina Hammer; Styling: Heather Chadduck
Fresh Corn Quinoa combines corn kernels, chard basil, and mint with red quinoa for a quick and tasty side dish.
Makes 4 servings
1 1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
4 shallots or 2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded greens (such as chard)
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice
Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. Meanwhile, sauté shallots in hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add corn kernels and shredded greens; cook 2 minutes or just until wilted. Add quinoa, basil, mint, and fresh lemon juice.