It’s been a bit of surprise to see corn so largely displayed and promoted in the grocery store as of recently. It’s definitely a bit early for the local season, but I caught the summer bug and have succumbed to buying it on more than one occasion.
There’s something about these early 90-degree days in June that has been keeping summer on my mind, along with a menu of eats that match.
This dish was also inspired by a recent purchase of basil that I’ve planted in my backyard Philly garden. It looks as though I’ll never reap a large enough harvest for pesto, but my potted plants are, for now, yielding enough herbs for dishes like this. Score.
This is a light and refreshing meal, perfect for a midday lunch on a warm day. It’s nourishing and certainly not the kind of dish that’ll weigh you down as those hot temps takeover.
Don’t skimp out on the quality of olive oil that you use and be sure to reach for fresh (vs. dried) basil here, as both add a lot to the delicate complexity of flavors here.
However, if you want to get playful, feel free to switch up the nuts, and work with pine nuts or pistachios or something else that might sound fun to you.
- 1 cup quinoa
- 2 cloves garlic, minced
- 1 med.-lg. shallot, diced
- 2 cobs corn, kernels sliced from the ear
- Extra virgin olive oil
- Salt and pepper, to taste
- 1 avocado, diced and sprinkled with salt
- 1/3 cup basil, chopped
- 1/4 cup walnuts
- 4 cups spinach
- Place quinoa in a pot with two cups of water. Cover, and bring to a boil. Reduce heat to a simmer, and cook 15-20 minutes, until quinoa is tender and fluffy.
- Meanwhile, heat a large skillet over medium-high. Add 1 1/2 Tbsp. of oil. Saute onion and garlic, stirring regularly, until nearly caramelized and then add corn and season with salt and pepper. Continue to saute until corn is tender, about 8 minutes.
- Remove from heat. Divide quinoa between two bowls. Drizzle oil and add a sprinkle of salt and pepper. Also divide the sauteed corn. Top with avocado and basil. Scatter walnuts on top. Serve.