Quinoa Pilaf with Fresh Summer Corn and Blueberries is the perfect summer side dish. Packed with the flavors of summer with sweet summer corn and ripe blueberries and accented with crunchy pecans, this quinoa pilaf will be a family favorite!
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I have to share a side dish that I am obsessed with right now – this easy and delicious Quinoa Pilaf with Fresh Summer Corn and Blueberries.
I have a thing for quinoa lately. I love using it in salads, side dishes or even for breakfast. Quinoa is packed with protein and, if cooked correctly, a perfect canvas for your favorite flavors. Inspired by my Autumn Quinoa Pilaf, I decided to make a summer version using fresh Jersey corn and blueberries that have been stocking the shelves in our markets lately.
I love adding blueberries to various recipes, both sweet and savory and paired with the sweet Jersey corn, it’s a win-win. The colors in this pilaf are gorgeous with the bright yellow of the corn against the amethyst hue of the ripe blueberries. I always have fresh thyme on hand and for a bit of crunch and texture, I added some toasty pecans to the mix. I also try to not use just water with my quinoa. I find that stock adds a ton of flavor and as I had chicken broth in the fridge, I used that but you can also use vegetable stock. I reduced the amount of stock I would normally use because the fresh corn also gives off some liquid as it cooks.
This dish can be served at room temperature and would be fabulous for a picnic or cookout. Added bonus, if you have leftovers, this protein-packed quinoa pilaf is perfect for lunch. This flavorful Quinoa Pilaf with Fresh Summer Corn and Blueberries is a must make this summer!
On to the recipe:
Gather your ingredients
Sauteing the sweet corn with the toasted quinoa
Perfectly cooked quinoa
Now – tell me you don’t want to try this
Aly M. Cleary
Yields 6-8
Quinoa Pilaf with Fresh Summer Corn and Blueberries is the perfect summer side dish. Packed with the flavors of summer with sweet summer corn and ripe blueberries and accented with crunchy pecans, this quinoa pilaf will be a family favorite!
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save Recipe
Ingredients
- 1 cup of quinoa, rinsed
- 2 teaspoons of olive oil
- 1 small red onion, finely diced
- 3 small ears of fresh corn
- 1 teaspoon of fresh thyme, minced
- 1 1/4 cups of chicken (or vegetable) stock
- 1/8 teaspoon of freshly cracked black pepper
- 2/3 cup of ripe blueberries, rinsed
- 1/3 cup of toasted pecans, chopped
- 2 tablespoons of flat leaf parsley, minced
- 1/8 teaspoon of kosher salt
- 1 green onion, white and light green parts, sliced thin
Instructions
- Over medium high heat, to a heavy bottomed saucepan or small dutch oven, add the rinsed quinoa and toast for about 3 minutes.
- Add the olive oil and the onion, making sure that the quinoa gets coated with a bit of the olive oil and saute for about 5 - 7 minutes, until the red onion starts to become translucent.
- Cut the fresh corn kernels off of the cob and add them to the pan along with the fresh thyme. Saute for another couple of minutes.
- Pour in the chicken or vegetable stock and stir. Add the freshly cracked black pepper and stir one more time.
- Bring the mixture to a boil and cover. Reduce to a simmer
- Simmer the quinoa for about 15 - 18 minutes.
- When the mixture is cooked, remove from the heat and let sit for 10 minutes or so.
- Fluff the mixture with a fork and remove to a large bowl.
- Toss the quinoa mixture with the blueberries, pecans, parsley, kosher salt and half of the sliced onions.
- Garnish with the remaining green onion and serve.
- Enjoy!
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