Sweet Corn & Quinoa with Honey Lemon Vinaigrette
Try this Sweet Corn & Quinoa with Honey Lemon Vinaigrette recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 cups water
- 2 tablespoons lemon juice
- 1 tablespoon honey
- salt & pepper
- 1 tablespoon lemon zest
- 2 green onions sliced
- 1 cup dry quinoa
- 2 ears sweet corn
- 1 garlic clove microplaned or finely minced
- Carbohydrate 3.73584542514902 g
- Cholesterol 20.3354166753873 mg
- Fat 7.68075918065252 g
- Fiber 0.264635959382988 g
- Protein 0.150735657205811 g
- Saturated Fat 4.86027007687146 g
- Serving Size 1 1 Serving (179g)
- Sodium 254.943991482145 mg
- Sugar 3.47120946576603 g
- Trans Fat 0.5403975109206 g
- Calories 81 calories
Rinse quinoa thoroughly under running water in a fine mesh sieve. Combine with water in a saucepan, bring to a boil, then place a lid on top and turn the heat down to medium-low. Cook until the water is absorbed and the quinoa is tender, about 15 minutes. Meanwhile, combine all the ingredients for the Honey Lemon Vinaigrette in a mason jar or small bowl, then shake or whisk to combine. Set aside. Melt butter in a large skillet over medium-high heat. Add green onions and sweet corn, season with salt & pepper, then saute until corn is tender, about 3 minutes. Add in cooked quinoa and Honey Lemon Vinaigrette, then toss thoroughly to combine. Taste, add more salt & pepper if necessary, then serve.
