A friend and I visited Royal Windsor Farm Shop on Thursday, part of the estate of Windsor Castle. I went a little nuts when I saw the produce—I really can't resist the sight of so many lovely orbs, leaves, and roots.
I brought more home than I needed, so I had to figure out a dish that used up my bounty.
With no real direction in mind, I shucked the corn, chopped a shallot, and added a pepper. Then I started some quinoa, after rejecting several other grain options. When the corn was done, I poured it into a bowl and sautéd a bunch of swiss chard, at which point the dish sort of came together on my plate.
In this case, necessity became the mother of a rather nice dinner.
Quinoa and Corn with Greens
2 cups vegetable stock
1 cup quinoa
1 shallot, chopped
1 red pepper, chopped
2 ears of corn, shucked and kernels sliced off the ear
more olive oil, if needed
1 bunch of swiss chard, or other greens, sliced into ribbons
more salt if needed
Bring the vegetable stock to a boil. (I used a stock cube in water.) Rinse quinoa and pour into stock, adding salt as needed. Reduce the heat and cover. Simmer for 20 minutes.
Meanwhile, heat some olive oil in a saute pan. Add the shallot, red pepper, and corn kernels. Saute for 10 minutes, or until the shallots are soft.
Remove to a bowl, and in the same pan, add a bit more olive oil if necessary. Saute the greens for 10-15 minutes, or until softened. Sprinkle with salt and pepper.
Serve the greens on a plate, with a mound of quinoa on top, and a spoonful of corn over that.
Bonus: here's a pic of the farm shop.