Well we certainly have been slowing down the internet with our frequent posting around here! 😉 There have definitely been exciting things occuring around these parts, however apparently blogging about it has taken a back seat.
I happened upon this recipe from Gourmet a while back and had been meaning to make it but fresh mint isn’t something that frequents my kitchen. Yesterday’s shopping haul yielded a large bunch (along with some reduced price basil-pesto here I come!!) so I got myself into the kitchen to whip it up and was quite impressed with the result. I didn’t make too many changes from the original recipe but I have posted my version below. This would make fantastic summer picnic food and aside from the fiddly business with steaming the quinoa, is quite a simple recipe to put together.
1 cup red quinoa
zest and juice of one lemon
4 drops stevia, or to taste
4 sprigs of mint, minced (I ended up with about 4 tablespoons of minced mint)
1/4 small onion, diced
3 cups corn kernels (I used frozen, but I bet fresh would be amazing here as well)
Place quinoa in a pot with 2 cups of boiling water. Cook for about ten minutes, or until some of the tails have begun to emerge. Drain into a seive and refill the pot with water. Place the seive over the pot, top the quinoa with a tea towel and the pot lid and bring water to a boil. Steam the quinoa in this fashion for 10 or so more minutes, or until the remaining tails have emerged (I gave mine a stir midway). Remove your steaming contraption from heat and set it aside for a few more minutes. Mix the lemon zest and juice with stevia in your serving dish, add quinoa and stir to fully combine. Stir in corn, mint and onion.