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Photo: Melina Hammer; Styling: Heather Chadduck

Fresh Corn Quinoa

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

  • Yield: 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.


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Fresh Corn Quinoa Recipe