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
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