Food Recipes, Pleasures, Wheats & Grains
Quinoa with Edamame and Corn on the cob charred Kernels
[featured-images]Science has proven that quinoa is a superfood. We’ve put it to the test and we are proud to present the Quinoa with Edamame and corn on the cob charred Kernels.
Vegan, full of protein, fibre and calcium with the so much loved and versatile Quinoa that undeniably provides superfood solutions to the rescue!
You can always view more recipes that include this awesome superfood!
Quinoa with Edamame and Corn on the cob charred Kernels
Roughly chop the Coriander.
Thinly slice the Spring Onions.
Zest a lemon.
Toss until a bit charred and fragrant.
Roughly chop the Brazil nuts.
Simmer the corn cobs for 12 minutes.
Grill until nicely charred.
With a sharp knife cut the corn kernels.
Simmer the Edamame for 5 minutes.
Simmer the quinoa for 12-15 minutes.
Prepare the dressing by adding in a food processor, with the metal blade fitted, the pears, oil, lemon juice, lemon zest, vinegar.
Season with salt and pepper.
Blend until a nice smooth dressing is achieved.
Add to the bowl the quinoa and edamame.
Then add the corn,
the Brazil nuts,
the onions,
the coriander, and the dressing and toss. Season to taste with salt and pepper.
and the dressing and toss. Season to taste with salt and pepper.
Quinoa with Edamame and Corn on the cob charred Kernels
Servings: 8 People
Ingredients
- 200 grs white Quinoa , thoroughly washed
- 200 grs red Quinoa , thoroughly washed
- 1 kg Edamame Beans
- 3 cobs fresh Corn , cut in half
- ½ cup Brazil nuts
- 5 Spring Onions , white and green parts thinly sliced
- 1 cup fresh Coriander , leaves picked and roughly chopped
- 2 Pears , compote
- 8 tablespoons EVOO , Extra Virgin Olive Oil
- 30 ml Lemon juice
- 1 Lemon Zest
- 30 ml White Vinegar , preferably Sauvignon Blanc
- 3 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a medium skillet over high fire, add the Brazil nuts and with frequent movements toss until a bit charred and fragrant. Remove from fire and let cool. Then roughly chop them.
- In a large pot filled to 2/3 with salted water add the corn cobs and bring water to a boil and simmer for 12 minutes. Take out of the pot, saving the boiled water. Keep aside for 5 minutes to dry.
- Turn on the oven to maximum temperature with the broiler on. Place your rack to the very top, add the boiled corn cobs in an oven proof pan, drizzle with 1 tablespoon of olive oil and grill until nicely charred, moving the pan every now and then. Remove from the oven, let cool and with a sharp knife cut the kernels, add some salt and keep aside.
- In the same pot with the reserved water add the edamame, bring water to a boil and simmer for 3 minutes. With a slotted spoon take out of the water in a bowl filled with water and ice cubes to stop cooking, saving the boiled water. Keep aside.
- Wash thoroughly the quinoa under cold running water and once again in the same pot add the quinoa and bring the water back to a boil, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine net and place under running water to stop the cooking. Set aside.
- Prepare the dressing by adding in a food processor, with the metal blade fitted, the pears, oil, lemon juice, lemon zest, vinegar and season with salt and pepper. Blend until a nice smooth dressing is achieved.
- Add to the bowl the quinoa, edamame, corn, Brazil nuts, onions, coriander and the dressing and toss. Season to taste with salt and pepper.
