KITCHEN NOTES: twenty two (quinoa with corn, scallions, and mint)

this is the twenty second installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.

so is a little nervousness.

today was our department’s group process day for our student leader position. before diving into activities, i asked if anyone was excited, nervous, and both. a little worry is necessary. it keeps you in check. it gets you from blowing up your ego too much. it humanizes you.

i always get a little worried during days like this, and i’m not even a candidate. i’m the one who is coordinating the entire affair. lots of pressure on your shoulders to ensure everything goes smoothly and everyone is having a good time. do you ever feel like it’s more nerve-wracking to be the one on the other side of the table than it is to be the candidate going through a process?

it all went well in the end. a couple hiccups in the beginning, but everyone seemed to be happy and satisfied. all good things.

i was introduced to this recipe over two years ago. a friend made it for me, and i was addicted at first taste. it’s fresh and bright. perfect for the days you want a light but filling lunch. this is the first time i’ve made it with the mint. i usually omit it. the mint is so necessary. it contributes to the overall refreshing-ness of this salad.

i’m keeping the mint in from this day forward.

i’m posting this recipe for s, because s has to start packing lunches to the new job. i think s will enjoy it. i hope you do too.

quinoa with corn, scallions, and mint
printable recipe – from city market

yield about 4-5 servings

ingredients
1 1/2 cups quinoa
2 cups frozen corn
1 tablespoon honey
1/2 cup scallions, chopped
1/4 cup mint, roughly chopped
1 lemon, juiced and zested
1/4 cup olive oil
salt and pepper, to taste

rinse quinoa under water.  in a medium pot, bring water to a boil. add quinoa.  cook for 10 minutes, uncovered.  drain and cool until room temperature.

while quinoa is cooling, make vinaigrette. in a small bowl, combine lemon zest, lemon juice, olive oil, honey, salt and pepper.  put corn in a small strainer and rinse quickly under warm water just to get chill off. drain well. in large bowl, combine quinoa and corn. then, pour in dressing. add in the scallions and mint. toss so everything is coated evenly.

best served at room temperature.

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