Quinoa with Roasted Corn

Quinoa with Roasted Corn is a delightful and versatile dish that complements a wide range of grilled meats, poultry, seafood, or vegetables. Both the quinoa and roasted corn lend a pleasant subtle crunch to the dish, creating a harmonious blend of flavors and textures. Before cooking the quinoa, ensure to rinse it thoroughly. This recipe can be customized with different variations, making it a go-to option for a satisfying and nutritious meal.

MAKES: 4 servings

TIME: About 1 hour, largely unattended

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 1/2 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
• 1 1/2 cups chicken, beef, or vegetable stock (or water)
• Chopped fresh chives, chervil, parsley, or cilantro leaves for garnish

INSTRUCTIONS:

1. In a skillet with a lid over medium-high heat, add the olive oil. Once the oil is hot, add the corn kernels, sprinkle with salt and pepper, and cook, stirring occasionally, until the corn begins to brown, about 10 minutes.
2. Add the quinoa to the skillet and stir. When the quinoa grains start popping and toasting, a couple of minutes later, pour in the chicken, beef, or vegetable stock (or water) and bring it to a boil. Give it one last stir, cover the skillet, and reduce the heat to low. Let it cook undisturbed for 15 minutes.
3. Uncover the skillet and check the quinoa for doneness. If the kernels are still slightly hard, ensure there’s enough liquid to keep the bottom of the pan moist, cover it again, and cook for another 5 minutes or so.
4. Once the quinoa is cooked to your desired tenderness, taste it and adjust the seasoning if needed. Garnish the Quinoa with Roasted Corn with chopped fresh herbs and a few extra grinds of pepper. Serve immediately or let it cool to room temperature.

VARIATIONS:

• Quinoa with Shallots or Leeks: Replace the corn with 2 minced shallots or 1 thinly sliced leek (trimmed until a little green remains, and carefully rinsed). Cook over medium heat until soft, approximately 3 minutes for shallots or 7 minutes for leeks. Proceed with the recipe.
• Quinoa with Caramelized Onions: Omit the corn and add 2 large onions, thinly sliced. Cook over medium heat until the onions become dry and sticking, about 15 minutes. Add the olive oil and continue cooking the onions until brown, another 10 to 15 minutes. Proceed with the recipe.
• Quinoa with Ground Meat and Soy Sauce: Replace the corn with approximately 8 ounces of any ground meat. Substitute the olive oil with 2 tablespoons peanut oil and 1 tablespoon dark sesame oil. Add a few coins of fresh ginger with the stock. In Step 1, keep cooking and stirring until the meat is well browned; drain excess fat if desired. Season with soy sauce instead of some of the salt and garnish with 1/2 cup sliced scallions.

USES:

• Serve as a tasty and satisfying side dish with grilled meats, poultry, seafood, or vegetables.
• Enjoy as a light and nutritious lunch option, either warm or at room temperature.
• Perfect for picnics or potlucks, as it can be prepared ahead of time and served as a cold salad.

Quinoa with Roasted Corn offers a delightful combination of roasted corn’s sweetness and quinoa’s nutty flavor, creating a wholesome and satisfying dish. Whether you choose to stick with the classic version or explore one of the enticing variations, this recipe is sure to please your palate and become a favorite in your culinary repertoire. Serve it as a side dish with your favorite grilled entrees or enjoy it on its own for a light and nutritious meal. The versatility and deliciousness of this quinoa dish make it a go-to option for any occasion, from weeknight dinners to special gatherings with friends and family.