Tuesday, September 6, 2011
If I had to pick one superfood for lunch, it would definitely be quinoa. It's easy to make, easier than rice in my opinion. (Especially since I've only rarely successfully made rice without burning at least a thin layer at the bottom of the pan.) It's healthy, and it really packs well. Unlike a lettuce salad, you can dress it the night before and it will only get better, rather than limp.
And since it's summer, I'd also say that indulging in a little fresh corn is basically a must-do. The inspiration for this dish came from rubbing butter on a freshly grilled ear of corn and sprinkling it with salt and Parmesan cheese. Never tried it? That should be next on your list. But in this quinoa salad, it becomes more portable and complete-meal-like.
Quinoa with Roasted Corn
From the Cooking Books Kitchen
3 ears fresh corn, not shucked
2 cloves garlic, passed through a press
1 bunch scallions, about 8 scallions, white and light green parts sliced
1 cup quinoa
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup Parmesan cheese + more for serving
Roast the corn. Preheat the oven to 350F and just throw the corn onto a rack. Roast for 30 minutes. Let cool and then shuck the corn. Slice the roasted kernels from the cob, saving one cob aside.
In a medium-sized sauce-pan, cook the quinoa according to package directions. In addition to the water, add one of the roasted corn cobs.
In the meantime, preheat a little oil in a small sauté pan and when warm, cook the garlic until fragrant, about 1 minute. Add the scallions and cook until soft, about 6 minutes more.
Once the quinoa is cooked through, discard the corn cob. Add the scallions and the corn kernels, along with the juice of about half a lemon. Season to taste with salt and pepper. Stir in about 1/2 cup Parmesan cheese and serve with an extra sprinkling of cheese over the top.