I keep telling myself that I'm going to cook exclusively fall-ish recipes.
Then the grocery store goes and puts corn on sale. And the corn looks gorgeous. And Danny likes to help me pick the corn because he thinks the silk is funny. And so this recipe isn't quite so fall-ish at all.
But it's good. Let's focus on that.
Adapted from Yahoo
1 tablespoon olive oil
1 shallot, peeled and diced
1 clove garlic, peeled and minced
1 cup quinoa
2 cups chicken or vegetable broth or water (or a combo)
2 ears corn on the cob* or 1 cup frozen corn, thawed
1/3 cup chopped fresh basil
1 tablespoon lemon juice
Salt and pepper
Heat oil in a saucepan over medium. Add shallot and saute until softened, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add quinoa and allow it to toast for about 3 minutes, stirring occasionally. Stir in broth and bring to a boil. Reduce heat and simmer until quinoa is tender and most of the liquid has been absorbed, about 15 minutes.
Meanwhile, cook corn however it's easiest for you. I put corn on the cob in a large skillet with about 1/2" of water and bring it to a boil. Then I cover it and allow the corn to steam until it's just tender, about 4 minutes. Once it's cool enough to handle, cut the kernels off the cob.
Stir cooked corn kernels, basil, and lemon juice into the cooked quinoa. Season to taste with salt and pepper.
*This is a great way to use up leftover corn on the cob! I love leftovers.