This super grain is perfectly paired with the light crunch of fresh sweet corn and the subtle savory flavor of spring onion greens.
INGREDIENTS:
1 cup golden or red quinoa (keen-noa)
2 cups chicken or vegetable stock
1/4 teaspoon salt
2 tablespoons unsalted butter, browned
½ cup fresh corn kernels
½ cup finely cut sweet onion greens (use scallions)
Twist of pepper
PREPARATION:
- Thoroughly rinse quinoa in a fine meshed sieve and let drain
- Heat a 1 quart sauce pot to medium and add quinoa, stirring to toast 3-5 minutes
- Add stock and salt, cover and bring to boil, reduce heat and simmer 15 minutes
- Remove from heat and let pot stand, covered, 10 minutes longer
- Fluff with a fork and reserve
- Heat a 10 inch skillet and brown the butter
- Add corn and onion and cook just until onions are bright green, about 2 minutes
- Add quinoa and toss to reheat
- Pack into a 1/3 rd cup measuring cup and invert onto a warm serving plate
Makes 6 servings
Serving Size: 1/3 cup
Calories: 130
Fat grams: 7
