Quinoa with Corn and Chives

I have never cooked with quinoa before. Didn't eat it growing up. Wasn't sure how to pronounce it for a long time.

But this week, I got brave. The recipe looked easy enough. The ingredients sounded tasty. I had a *minute*. So off I went.
There's the little guy playing happily outside for a minute -- see? 
With the remnants on Sunday's car wash {still need to blog about the water party -- so behind!}.
So. Corn. Yes, there it is -- four cobs of it for this recipe. Cooked. Mmmm.

I can always count on Peter to zest and squeeze the lemons for me. His Grandpa taught him early.
Love the way the kernels look freshly cut off the cob.
Tim took one bite and said -- this recipe is totally bloggable. That may not even be a word. 
Yet. Oh, yes, here it is.
And how can you go wrong with honey and lemon juice? 
This recipe tastes so sweet. And grainy. And corny. And lemony.
Oh -- and chivey. ;p From the gardeny.
I think you might like it.
Quinoa with Corn and Chives
inspired by Just a Taste
helped along by SavvyVegetarian

4 ears corn, husked and boiled just enough
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup Smart Balance, softened
1 tablespoon honey
1/2 teaspoon salt
2 cups uncooked quinoa
small bunch fresh chives, chopped

Place corn into a large pot half full of water and bring the water to a boil, boiling the corn for 3-5 minutes. Turn off the burner and let the corn sit in the hot water for another 3 minutes or so. Then remove the corn and let it cool. Using a sharp knife, cut the kernels from the cob.

Mix together the lemon zest, lemon juice, melted butter, honey, and salt in a large bowl.

Rinse the uncooked quinoa in a sieve under cold water until the water runs clear. Cook the quinoa in a pot of of boiling salted water according to the directions.

Add the cooked quinoa, corn kernels and chopped chives to the bowl with the dressing and toss until it's evenly coated. Season with salt to taste and serve.