Summer’s around the corner (I hope) and it calls for lighter foods, right? right?? I sure do hope so! Summer is also great for another thing: Corn. Sweet, peaches and cream corn. Okay, I wouldn’t normally spend more than 30-something centys per cob, but Hubby’s dad bought a package of corn from Costco that’s “guaranteed sweet”. I was a bit hesitant at first, because sweetness in corn is a HUGE thing to guarantee a customer.
But luckily for us, the company was right. these babies were sweet and perfect for the upcoming summer.
okay, enough rambling. Let’s get this going! I have a love for fresh corn. and a love for quinoa. So I thought, why not put the two together in a bright and colourful summer dish? Maybe it’ll inspire the sun to come out.
First step, rinse your cobs of corn off and get as much silk off the cobs. You don’t want to get those little stringy bits into your succotash, but then again, it’s not hte end of the world if a few get past you.
Prep Tip: Use a bundt pan when cutting kernals off the cob! It makes a great catching dish. Rest the corn in the center pipe of the pan and use your favourite small knife to cut those sweet babies off. watch it fall into the pan and not scatter all over your cutting board, all over your counter, or all over your floor. Trust me, stepping on kernals, not fun. Sweet squishiness is not a kitchen activity I like to partake in.
Once the kernals are prepped, put them aside.
Oh, brain, how I trust you too much sometimes. Chop some micro chives and an orange bell pepper, set aside and forget to take a photo.
Frozen peas are more than welcome in this recipe. If you have fresh and have the time to shuck them out, all the power to you! I, on the other hand, can be lazy and just buy my peas pre-shucked and frozen. They work perfectly fine. Just pour them out into a bowl and set aside to thaw just a tad. Don’t rinse them!!
Chop up a tomato…
Oh, I should of mentioned earlier, but get your quinoa ready. Most quinoa recipes ask for a 2:1 ratio for water:quinoa. I prefer my quinoa to be a bit less wet and mushy, so I have a 1.75:1 water:quinoa. it works much better for me.
Once the quinoa is cooked through and the wheat germ is exposed. cover and set aside. It’ll continue to absorb any remaining liquids. Don’t forget to fluff!
in another pan, saute your corn, peas and microchives. I have a lovely set of marble-coated pans where i don’t require any oil in my cooking. NONE! So use oils if you need to, but on a medium heat, the veg will be just dandy.
as the peas start to “green up”, add your bell pepper
and your tomatoes… You can’t see it, but here’s where i added my seasoning. Some salt, lots of black pepper, dill, thyme and a touch of cayenne.
Give it a good mix and let the spices cook and allow some of the liquids to cook off.
After about 10 minutes, add your fluffed quinoa.
Once your quinoa has been given a good fluff and mix, finish it off with some lemon juice. Fresh is best, but bottle is okay by me. It adds a little zing that this dish needs just to bring it to another level.
Serve it warm, or chill it overnight for a lunch! warm or cold, this dish is delicious! Hubby says it looks like fried rice, but hey, it’s a good alternative, right? You can a variety of vegetables in this dish, it’s up for your imagination, or what’s available in your fridge! Add some beans, add berries, nuts, whatever you like!
What you’ll need:
2 cups of quinoa
4 ears of corn
2 cups of peas
1 large orange bell pepper (any colour will work)
1/2 cup microchives, chopped (regular will work, just cut them finer!)
1 medium tomato. finely chopped
1 tsp salt
1 1/2 tsp black pepper
1/2 tsp dried dill
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 cup lemon juice