Summer's Bounty Quinoa
Serves 4 as a main dish, 6-8 as a side
Active Time: 30 minutes
Total Time: 30 minutes
1 c. quinoa
2 c. water
2 c. packed fresh basil leaves
1 clove garlic, minced
Extra virgin olive oil
2 ears white corn, kernels cut off the cob
1 large red onion, peeled, halved, and thinly sliced
1 lb. romano beans or green beans, ends snapped or trimmed off, then chopped
1/2 pint cherry tomatoes, halved
1/2 c. feta cheese, crumbled
Put the quinoa and water into a medium sized saucepan, cover with a lid, and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until liquid is absorbed.
Meanwhile, prep the vegetables. Then, in a large skillet, heat 1 T. olive oil over medium heat. Add the red onion and a pinch of salt and saute for about 7-10 minutes, or until softened. Set aside in a medium-sized bowl and cover with foil or a kitchen towel. Return the skillet to heat, add the corn and a pinch of salt and saute for 1-2 minutes, stirring, then remove from the pan and set aside in the bowl with the onion. In a small saucepan, bring some water to a boil for the beans. Cook for 3-4 minutes, then drain and add to the bowl with the onion and corn.
Add the basil, garlic, 1/2 t. kosher salt and 1/8 t. black pepper (or, a few grinds) to a food processor. Measure out 1/4 c. olive oil. Start the food processor, then slowly add in the olive oil until it comes together.
When the quinoa is done, add the basil puree and stir to combine. Then, add in the reserved onion, corn, and beans as well as the tomatoes and feta and stir to combine. Season to taste for additional salt and pepper, garnish with a sprig of basil (if you have any left over) and serve.