cup quinoa, cooked according to the package's instructions
ears of corn, kernals removed
shallots, finely minced
tablespoons olive oil
cup chopped parsley
tablespoon balsamic vinegar
salt and pepper
In This Recipe
- while you are cooking the quinoa, put 2 tablespoons of the olive oil in a pan over medium high heat and add the corn. add salt and pepper to taste and cook for about 3-4 minutes.
- when all the water has been absorbed by the quinoa, uncover the pot and stir in the shallots. cover and let stand for about five minutes.
- stir in the cooked corn and the parsley, along with the remaining oil and the vinegar. check the seasoning and serve.