Summer Corn with Quinoa and Beans

I refuse to believe summer is almost over. We had one day of an absolute downpour last week, and for a few days I really thought fall was in full swing, but then the weather took a turn and we are back to summer weather! I’ll take every moment of it that I can, and that includes all the veggies and fruit. So tonight, I decided to use some fresh corn and make a summery dinner. Oven baked corn may even have more juicy flavour than the standard pot boiled version. This is the first time I’ve tried it, and it turned out really well! I know corn gets a bad wrap for being really unnatural, but I just can’t resist it when it’s straight from the farm.  IMG_7157

This meal tastes good on its own without the reduction sauce, and the sauce is very strong, so I definitely recommend using it sparingly! It adds another dimension and taste to the dish that’s kind of tangy to contrast the sweetness of the corn.IMG_7159

Summer Corn with Quinoa and Beans
A fresh, tangy and sweet summer recipe.
Write a review
Print
Ingredients
  1. 1 cup quinoa
  2. 3 cobs of corn
  3. 3 cups green beans
  4. cashews
  5. 2 tsp paprika
  6. 3 tsp salt
  7. 1 tbsp coconut amino
  8. 3 tbsp butter
  9. pepper
  10. garlic powder
Balsamic Reduction
  1. 2 cups balsamic vinegar
  2. 2 tsp honey
Instructions
  1. Rinse and soak quinoa in water while preparing the rest of the meal.
  2. Preheat oven to 350 degrees.
  3. In a small saucepan, bring the balsamic vinegar and honey to a full boil. Make a balsamic reduction sauce using this recipe here.
  4. Rinse and cut the stems off of the beans, then toss with salt and lay on a baking tray
  5. Place the corn (still in the husk) and beans in the oven. Bake for 30 minutes, then take the corn out and continue cooking the beans for another 15 minutes while bringing the oven up to 425 degrees.
  6. In a saucepan, bring the quinoa and 2.5 cups of water to a boil. Cook until fluffy and then cover to continue steaming.
  7. In a toaster oven or in the oven, toast the cashews until golden (about 10 minutes, but check them regularly so they don't burn!)
  8. Peel the husk off of the corn and slice off of the cob.
  9. Add the butter, garlic, pepper, coconut aminos, and salt to the quinoa.
  10. Cut the beans into small pieces and mix with the corn and quinoa.
  11. When the reduction sauce has thickened, serve quinoa mix and top with cashews and reduction sauce.
SweetlessWheatless.com http://www.sweetlesswheatless.com/
IMG_7158

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *


Post Navigation