Inspired by deensiebat’s One-Pot Kale & Quinoa Pilaf, this takes advantage of all that summer has to offer. Sweet corn and juicy tomatoes, perked up with salty feta, fresh mint, and crunchy sunflower seeds. —Emma Laperruque
- Prep time 15 minutes
- Cook time 20 minutes
- Serves 2 to 4
kosher salt, plus more to taste
fresh corn kernels
halved cherry tomatoes
lemon zest (about 1 large lemon)
scallions, thinly sliced
sunflower seeds, toasted, plus more to top
roughly mint, plus more to top
crushed red pepper flakes
In This Recipe
- Add the water to a pot and bring to a boil. Add the salt and quinoa. Stir, cover, and lower the heat until it’s at a simmer. Cook for 10 minutes, covered. Uncover, top with the corn and tomatoes, then re-cover. Cook another another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
- While the quinoa is cooking, combine the lemon zest, scallions, feta, and olive oil in a big bowl.
- After the quinoa has steamed for 5 minutes, check how it’s doing. The water should have absorbed. If it hasn’t, cover and cook on the lowest-possible heat for another few minutes until it has.
- When it’s done, fluff the pilaf and transfer to the waiting bowl with the remaining ingredients. Add the sunflower seeds and mint on top and toss. Season with salt and red pepper flakes to taste.
Recipe by: Emma Laperruque
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.