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Quinoa and Corn With Scallions

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“i had a little bit of quinoa left and fresh corn was in season, so i thought this recipe from Deborah Madison's book Vegetarian Cooking for Everyone might go well with my barbecued tempeh. My guest agreed and said i needed to make this again and could they get the recipe )”

Ingredients Nutrition

  • 3 plump ears of corn
  • 2 cups water (or stock)
  • 1 cup quinoa, thoroughly rinsed
  • salt & freshly ground black pepper
  • 1 tablespoon canola oil (or butter)
  • 12 cup thinly sliced scallion, including some of the greens
  • 13 cup crumbled feta cheese


  1. Shuck the corn, slice off the kernels, and set aside.
  2. Reverse your knife and scrape the cobs to get the milk.
  3. Bring the stock or water to a boil; add the quinoa, corn scrapings and ½ teaspoon salt.
  4. Lower the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
  5. Melt the butter in a small skillet, add the scallions and corn kernels and cook over medium high heat until the scallions are bright green, about 3 minutes.
  6. Toss them with the quinoa.
  7. Season with salt and pepper.
  8. Garnish with the crumbled cheese.

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