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Author Notes: This recipe is pretty easy, and kind of pretty although you do have to multitask a bit. I think corn and quinoa combine well, and then you just add a roasted pepper and seasonings and you are on your way to a hot summer bee sting. —pierino
- 2 ears corn
- 1 cup black quinoa
- 2 cups vegetable stock
- 1 yellow bell pepper
- Olive oil
- Salt and generous cracked black pepper
- In your kitchen, over a gas burner, roast the yellow pepper until it get’s charred all around. Stick it in a paper bag, crimped to seal or in a bowl which you can seal up with cling wrap.
- Fire up your grill, we always prefer real wood charcoal, but gas is okay here. Pull back the husks on the corn and grill until it’s cooked and showing some charring. Set aside.
- Back to your yellow pepper. When it’s cool enough to handle, peel off most of the charred skin but actually a bit of black is still desirable. Cut off the stem end and remove the seeds. How hard is that? Strip out the veins and cut the damn thing into strips. Hold covered until ready to use.
- Using a sharp knife strip the corn kernels off the cobs and hold in a bowl until I tell you not to.
- Bring the vegetable stock to a simmer and add the black quinoa (I did say black right), cook for about 15 minutes covered. When done dress with just olive oil, the salt and black pepper.
- To present, mix the corn kernels with the quinoa. Spoon out onto a platter and then arrange the yellow pepper strips crosswise over that.
- Note to cook: I’m keeping the seasonings minimal here because I want these flavors to sing on their own, although black pepper matters. Also if you are grill master you can roast that pepper over your hot coals but be sure that you have enough heat to finish the corn.
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Quinoa Recipe
- This recipe was entered in the contest for Your Best Corn off the Cob