QUINOA AND CORN WITH SCALLIONS
i had a little bit of quinoa left and fresh corn was in season, so i thought this recipe from Deborah Madison's book Vegetarian Cooking for Everyone might go well with my barbecued tempeh. My guest agreed and said i needed to make this again and could they get the recipe )
Provided by Inspiritual
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Shuck the corn, slice off the kernels, and set aside.
- Reverse your knife and scrape the cobs to get the milk.
- Bring the stock or water to a boil; add the quinoa, corn scrapings and ½ teaspoon salt.
- Lower the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
- Melt the butter in a small skillet, add the scallions and corn kernels and cook over medium high heat until the scallions are bright green, about 3 minutes.
- Toss them with the quinoa.
- Season with salt and pepper.
- Garnish with the crumbled cheese.
Nutrition Facts : Calories 290.1, Fat 9.8, SaturatedFat 2.7, Cholesterol 11.1, Sodium 158.5, Carbohydrate 43, Fiber 4.8, Sugar 5.6, Protein 10.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love