Quinoa with Fresh Corn and Mint Recipe

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2 votes | 1830 views

This is a great quinoa dish to serve alongside fish or chicken. I have grown to love quinoa, and it is perfect for this dish. But this would also be great with Israeli cous cous, regular cous cous, pearl barley or even jasmine rice if you are not a fan of quinoa. The mix of flavors is amazing! Try this when fresh corn is cheap and delicious this Fall!

Prep time:
Cook time:
Servings: 8


Cost per serving $1.86 view details
  • 4 ears corn, shucked
  • 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 1 tablespoon mild honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups quinoa
  • 4 scallions, chopped
  • 1/2 cup chopped fresh mint (or try basil if you prefer it)


  1. Put corn ears in a large pot, then add water to cover and bring to a boil, covered. Remove from heat as it starts to boil and let stand, covered, 5 minutes. Transfer corn to a cutting board. When cool enough to handle, cut kernels off cobs.
  2. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
  3. Wash quinoa in cold water in a bowl.
  4. Cook quinoa in a large pot of boiling salted water, uncovered, until tender and water has largely evaporated, about 12 minutes. Remove from heat, pour off remaining water and cover quinoa with a folded kitchen towel to let stand and steam for about 5 minutes.
  5. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 83g
Recipe makes 8 servings
Calories 234  
Calories from Fat 76 32%
Total Fat 8.56g 11%
Saturated Fat 3.98g 16%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 153mg 6%
Potassium 324mg 9%
Total Carbs 33.78g 9%
Dietary Fiber 3.9g 13%
Sugars 2.97g 2%
Protein 6.84g 11%



  • Nancy Miyasaki
    September 28, 2011
    This was a nice, light, and flavorful side dish for the lemon paprika tilapia we had. Fresh corn and fresh herbs (mint or basil) are key here. It wouldn't have been nearly as delicious with canned or frozen corn.
    I've cooked/tasted this recipe!


    • judee
      October 5, 2011
      I still have lots of mint in my garden and have been looking for recipes. This quinoa dish sounds like something we would really like.

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