Description
Fresh cilantro brightens up this sweet, smoky side dish.
Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 4 ears of sweet corn, grilled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 4 ounces cheddar cheese, freshly grated
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with 1/2 teaspoon of salt and pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling.
- Once corn has cooled, cut the kernels off the cob.
- Add quinoa and chicken stock to a saucepan and bring to a boil. Once boiling, reduce to a simmer, cover and let cool for 15-18 minutes, then fluff with a fork. Immediately stir in butter, cheddar and remaining salt and pepper. Add in corn and stir to combine, then top with a bit of fresh cilantro. Serve!
Notes
Recipe from How Sweet Eats
Nutrition
- Serving Size:
- Calories: 526
- Sugar: 9.3 g
- Sodium: 827.4 mg
- Fat: 27.5 g
- Saturated Fat: 10.9 g
- Carbohydrates: 56.7 g
- Fiber: 6 g
- Protein: 19.7 g
- Cholesterol: 43.3 mg
