Total Time: 30 minutes (plus 24 hours soaking time)
- 2 cups quinoa, soaked overnight
- 4 ears organic corn, shucked
- 1 tablespoon lemon zest
- 1 tablespoons
- 1/4 cup butter, melted
- 1 tablespoon raw unfiltered honey
- 1/2 teaspoon salt
- 1/4 cup fresh dill, chopped
- 1/2 cup , feta cheese (optional)
- Soak quinoa overnight in a bowl of water.
- When ready to cook, drain and rinse quinoa. Cook quinoa in a pot of 4 cups boiling water uncovered, until almost tender, about 10 minutes.
- Drain in sieve, then set sieve over same pot with 1 inch of simmering water. Cover quinoa with a lid and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and set aside.
- Put corn in a large pot, then add water to cover and bring to a boil. Remove from heat and let stand, covered, 5 minutes.
- Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
- Meanwhile, whisk together lemon zest, lemon juice, butter, honey, and salt in a large bowl until combined.
- Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, dill, and salt and pepper to taste.
Quinoa is a protein-rich, high-fiber, gluten-free grain, although technically it's a seed! It is high in iron, which helps to oxygenate our cells and provide us with energy, along with magnesium that helps to support our nervous system and promote relaxation. It is also full of essential amino acids.
Did you know that quinoa is often referred to as "the mother of all grains"? It was an important food source for the Inca and they considered it to be sacred. Have you tried this hearty superfood?