CORN AND QUINOA

CORN AND QUINOA
1 cup Quinoa
2 cups chicken or vegetable stock
4 ears of corn, shucked, with kernels sliced from the cob
1 bunch of scallions, sliced, including the white and green parts (reserve some of the greens for garnish)
2 teaspoons butter
2 teaspoons olive oil
salt and pepper

Pour the stock into a medium-sized saucepan and bring to a boil over high heat. Measure the Quinoa into a sieve and give it a brief rinse under cold water (Quinoa has a natural dusting of a bitter substance on the outside of each grain to discourage critters from eating the seeds. Some Quinoa does not require rinsing, but better safe than sorry if you're not sure.) Add the Quinoa to the boiling stock, cover, reduce heat to low, and simmer for 15 minutes, until most of the water is absorbed and the grains are soft and slightly chewy.

Meanwhile, heat the butter and olive oil over high heat in a large nonstick skillet. Add the corn and green onions and cook, stirring frequently, until the onions are bright green and the corn is slightly charred, about 3 minutes. The corn will be somewhat crunchy. If you prefer softer corn, cook over medium heat for a longer time.

When the Quinoa is ready, stir it into the skillet with the corn and green onions. Scrape up the browned bits on the bottom of the pan. Stir in lots of salt and freshly ground pepper, and garnish with the reserved sliced green onions. Enjoy hot or at room temperature.