Categories: August2012, SBF, Whole grains, healthy, herbs, quinoa

Ingredients

• Salad:
• 1 cup dry quinoa
• 1.5 cups water
• 1 tsp extra virgin olive oil
• 2 garlic cloves, minced
• 0.45kg/1 lb mixed cherry/Campari tomatoes
• 3 corn-on-the-cob, shucked
• 3 green onions, chopped
• 3-Herb Green Sauce: (yield = approx 1/3 cup)
• 1 clove garlic
• 1/2 cup lightly packed basil
• 1 tbsp fresh dill*
• 2 tbsp fresh chives
• approx 1/4 cup yellow tomato*
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/8th tsp fine grain sea salt, or to taste
• 1/2 tsp nutritional yeast (optional)

Directions

1. Rinse quinoa in a fine mesh strainer. Add quinoa to a medium-sized pot along with 1.5 cups water and a pinch of salt. Bring to a boil, stir, reduce heat to low and cover with lid. Cook for 15 minutes. Remove from heat and let sit for 5 minutes with the lid on before fluffing with a fork.

2. Preheat a large skillet over medium heat. Chop tomatoes and mince garlic. Remove corn from the cob by slicing down the ear of the corn with a chef’s knife. Add oil to skillet and the chopped veggies. Season generously with Herbamare or fine grain sea salt. Cook for about 7-8 minutes and remove from heat. Stir in chopped green onions.

3. Meanwhile, make the green sauce in a food processor. Start by dropping the garlic into the processor to mince. Now add in the herbs and mince again. Next add the liquids – tomatoes, oil, and lemon juice. Stop to scrape down the side of the bowl as needed. Season to taste & add opt. nooch.

4. To assemble, spoon quinoa into a bowl, layer the tomato and corn mix on top, and spoon on green sauce. Season with salt and pepper & enjoy!

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