"Serve a a side dish or use as a filling for chard leaves, tomatoes, or zucchini. If you have time, make a quick stock using the flavorful corn cobs." Vegetarian Cooking for Everyone
Shuck the corn, slice of the kernels, and set them aside. Reverse your knife and scrape the cobs to get the milk. Bring the stock to a boil in a saucepan; add the quinoa, corn scrapings, and 1/2 tsp salt. Lower the heat, cover, and simmer for 15 minutes. Turn off the heat and let stand for 5 minutes. Melt the butter in a small skillet, add the scallions and cork kernels, and cook over medium-high heat until the scallions are bright green, about 3 minutes. Toss them with the quinoa. Season with pepper and serve, garnished with the crumbled cheese.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 41.6mg||1 %|
|Potassium 315.3mg||8 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 32g|
|Protein 7.9g||11 %|
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Calories per serving: 206
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