Active Time

　　30 min

　　Total Time

　　30 min

　　Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender.

　　

Ingredients

Makes 8 servings

　　4 ears corn, shucked

　　1 tablespoon finely grated fresh lemon zest (from 2 lemons)

　　2 tablespoons fresh lemon juice

　　1/2 stick (1/4 cup) unsalted butter, melted

　　1 tablespoon mild honey

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 cups quinoa (about 10 oz)

　　4 scallions, chopped

　　1/2 cup chopped fresh mint

　　

Step 1

Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.

　　

Step 2

Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.

　　

Step 3

Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.

　　

Step 4

Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.

　　

Step 5

Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.