Quinoa with Roasted Corn
Instructions:
This dish makes an unbeatable bed for grilled meat,
poultry, seafood, or vegetables. Both the quinoa and corn
have a pleasant subtle crunch. (Always remember to rinse
quinoa before cooking.)
Other grains you can use: cracked wheat or steel-cut
oats.
2 tablespoons extra virgin olive oil
11/2 cups corn kernels (preferably freshly shucked),
defrosted if frozen
Salt and freshly ground black pepper
3/4 cup quinoa, well rinsed and drained very well
11/2 cups chicken, beef, or vegetable stock
or water
Chopped fresh chives, chervil, parsley, or cilantro
leaves for garnish
MAKES: 4 servings
TIME: About 1 hour, largely unattended
- Put the oil in a skillet with a lid over medium-high heat. When hot, add the corn, sprinkle with salt and pepper, and cook, stirring occasionally, until the corn begins to brown, about 10 minutes.
- Add the quinoa and stir; when the grains start popping and toasting, a couple minutes later, add the stock and bring to a boil. Stir one last time, cover, and reduce the heat to low. Cook, undisturbed, for 15 minutes.
- Uncover and test the quinoa for doneness. If the kernels are still sort of hard, make sure there’s enough liquid to keep the bottom of the pan moist, cover, and cook for another 5 minutes or so. When ready, taste, adjust the seasoning, and garnish with the herbs, adding a few extra grinds of pepper. Serve immediately or let cool to room temperature.
- Quinoa with Shallots or Leeks.
- Replace the corn with 2 shallots, minced, or 1 leek, trimmed until just a little green remains, carefully rinsed, and thinly sliced. Cook over medium heat until soft, about 3 minutes for the shallots, 7 minutes for the leeks. Proceed with the recipe