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Quinoa with Corn, Kale, Scallions, Zucchini, and Mint Salad

4 ears corn, shucked

1T lemon zest

2T lemon juice

1T honey

1/4c olive oil

1 garlic clove, smashed

 

Coarse salt and ground pepper

 

2c quinoa

 

1 zucchini, cut into ½ inch cubes

 

4 scallions, chopped

 

1/2c mint, chopped

 

 

Put corn in a pot, bring to a boil, then remove from heat and leave covered for 5 minutes. Cut kernels off of cob soaking in ice cold water. Combine lemon zest, juice, olive oil, honey, garlic, salt, pepper, and garlic in bowl. Wash quinoa in cold water and drain. Put for cups of water in with 2 cups of quinoa and 1t salt. Bring to a boil. Lower heat and cook covered for 15 mins. Let stand covered for 5 mins covered. Fluff with fork and add in all mix ins and dressing.  

 

 

This entry is related to the following products. Click on any of them for more information.
Garlic, Corn, Zucchini, Garlic Scape, Mint, Scallions (Green Onion), Garlic Chives, Honey, Sweet Corn,

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