Fresh Corn Quinoa combines corn kernels, chard basil, and mint with red quinoa for a quick and tasty side dish.
This recipe goes with Rosemary Chicken with Corn Quinoa
Southern Living SEPTEMBER 2013
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.
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