Quinoa with Corn, Scallions, and Mint

What a great side dish! I used fresh lime instead of lemon and it was fantastic!

• kalolina27

• Washington, DC

• 7/31/2017

PS. I used OO and not butter, like some of the other reviews. The butter was a strange ingredient choice...

• emilyaelmore

• Minneapolis, MN

• 7/11/2016

This is SOOO good. Made it twice in one week. It's perfect with just about anything on the grill. I did swap the mint for basil and I used a ton of lemon zest. Mint is kind of "meh" for me; basil can handle the quinoa and lemon a little better, IMO. Any and all fresh herbs would be fabulous in this, though! So simple and so good.

• emilyaelmore

• Minneapolis, MN

• 7/11/2016

This was very easy to make and makes a very good side dish. I will definitely be making it again. However, I think I will use olive oil instead of butter next time. Also, I made my quinoa as recommended in this recipe. I did not think it turned out better than my standard way of making quinoa and was a lot more work. Several months ago I started making quinoa based on a recommendation from a chef to use one fourth less water than usual. In other words instead of using 1 cup of water to 1 cup of quinoa, use 3/4 cup of water. Comes out just as good and fluffy as in this recipe. Then to make it even better whether you use my way or the way recommended in this recipe, after cooking the quinoa, place it in a nonstick skillet and toast it for just a few minutes. This gives the quinoa and extra toasty taste that is exceptional.

• loriltx

• 6/12/2016

Made exactly as written as a side dish for grilled lamb chops. The lemony, sweet butter dressing was a hit with our seven year old grandson. Will use garden chives instead of scallions next time. Steaming did not seem to improve the quinoa from the usual way I cook it. I will investigate cooking the quinoa in a rice cooker as mentioned in another review.

• june_naah

• Port Ludlow, WA

• 6/12/2016

I have made this over and over. It delish as a cold salad (makes a great carry-in) or as a warm side with fish, chicken, pork, shrimp, especially something with some heat! It has a nice "refreshing" but not minty taste. Great way to use my garden mint. I have followed the recipe exactly and have cooked the quinoa per the recipe and by my "usual way" with same results. I have used regular and tri-color quinoa.

• cindyvog

• Martinsville, IN

• 2/1/2016

Absolutely wonderful. I added half of a jalapeno which give it just a little bite. Next time i would add a bit more lemon juice

• sugarchinni

• Toronto, Canada

• 9/4/2015

love, love, love. Fresh, quick and simple.

• pizzawendy

• Gary, IN

• 6/6/2015

Loved this recipe! You could just taste the slight lemon flavor and mint, which really gave it something extra. Agree with the other reviews that it makes for a great base recipe to switch up as you please. Will definitely use this method for all future quinoa dishes! Served with some blackened tilapia. Was great on its own the next day as lunch leftovers.

• annanacho

• Chicago, IL

• 5/17/2015

伟大的基础配方使奎奴亚藜毛茸茸的很可爱d tasty. You can add other ingredients as well, depending on what you like and what you have at home. I've followed this recipe several times and it is now the only way I cook quinoa. The first time I used a towel on top but later on I've been using a folded paper towel, it works the same and can be discarded without having to wash it.

• FelizPortenia

• Toronto, Ontario

• 5/10/2015

This is terrific! Served it as a warm side with fish. It makes are great "pitch-in" salad and a lunch box main. I added some chopped fresh garden tomato, both warm and cold for color and added flavor. I have used roasted corn in the recipe. Great use for my garden mint! Salad doesn't taste "minty" just an added great depth of flavor.

• CindyVog

• Martinsville, IN

• 9/10/2014

So surprisingly good! My husband thought it was a little too lemony but I loved how fresh it tastes. It's even good reheated the next day. I followed the recipe as is but used basil instead of mint because I have a bumper crop of basil. I will try mint in the future. And it is totally worth the effort to steam the quinoa!

• Leslie_R

• 7/25/2014

This is great! I have made it at least 4 times. It is a very good spring/summer dish that has now become a seasonal stable. Can make it the day before. Also, I've even put in the freezer and it came out fine. Don't tell anybody... but I've even used frozen corn and no one was the wiser:)

• abrowngirl

• Philadelphia, PA

• 4/22/2014

yummy. i did adjust 2 things. 1) i did not see why so much butter needed to be in there. so i substituted butter with 2 T olive oil; 2) i cut the honey in half. it was great. love the trick of final steaming being in a colander with towel on top

• JillPerrin

• Chatham, NJ

• 4/6/2014

Great recipe, will do it again. I used chives instead of scallions as I find them too strong. Also used 3 ears of corn, instead of 4. I followed the instructions to cook the quinoa and ended up with the most delicious, fluffy quinoa ever. Thanks for sharing this recipe.

• FelizPortenia

• Toronto, Canada

• 8/27/2013