Quinoa is a grain that is very high in protein. It is a good meat substitute and can be prepared many ways. This Quinoa salad is delicious and very “summery.” It is sweet, and the whole family will love it. It can be served as a side dish, but we ate it as our main dish.
Start by making the “dressing,” so that it has time to let the flavors melt together. If you have a good lemon zester (which I don’t), then get the zest off one lemon and put it in a small bowl. Then squeeze the juice out of the lemon into the bowl. If you don’t have a zester, you can just cut the zest off with a peeler, or knife, then slice it up very small. Be careful to not get any of the white part under the peel, because that tastes bitter, you only want the very outer yellow part. Then add 1 tsp. honey, 1 tsp. salt (I use kosher), and one turn of fresh ground pepper. Then throw that in the fridge to do it’s job 🙂
In a pot with a lid, bring 2 C water to boil. Rinse 1 C quinoa well in a fine strainer, then add it to the water, cover, and boil for 15 minutes, stirring occasionally.
While that is cooking… In a skillet, cut the corn kernels off two ears of corn, dice 1/2 an onion, and add 2 T butter. Cook for about 5 minutes (or more if you like your corn more tender). Then pour the cooked quinoa over the corn. Now drizzle with the dressing and serve! This is so tasty, and if you can prepare it a couple hours before eating (without sneaking bites), it is much better!
1 Small Lemon $.25
1 tsp. Honey $.05
1 tsp. Salt
1 Turn Fresh Ground Pepper
1 C Quinoa $.75
2 Ears Corn $.50
2 T Butter
1/2 Onion out of garden