I love farmers markets. They are bursting with inspiration. So when I returned home from one of my visits, I surveyed my finds and thought: OK it’s gotta be something with sweet corn and cherry tomatoes, because they go together like milk and sugar. And what’s summertime without some fat shrimp and sweet basil? The result: A dish that tasted like a breezy, blue-skied August day.
Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes
Serves 2 to 4
1/2 cup dry quinoa
2 cups water
1 tablespoon, plus 2 teaspoons olive oil, divided
The juice of 1 lemon (about 1 1/2 tablespoons)
1/8 teaspoon salt (or more if you prefer it saltier)
¼ teaspoon cayenne pepper
½ cup diced red onion
8 extra-large shrimp, peeled and de-veined
1 ear of sweet corn, kernels cut off from cob
1 cup halved cherry or grape tomatoes
2 tablespoons fresh finely chopped basil
Bring quinoa and water to a boil in a small saucepan over high heat. Reduce; partially cover, until the water is absorbed, about 15 minutes. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible.
In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside.
In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and sauté 2-3 minutes, just until wilted. Add shrimp and sauté until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.
Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently.
Serve hot or at room temperature.