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)

Preparation

  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 15-17 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!

Notes: 1) You can sub any fresh herbs that you like. 2) The yellow tomatoes in this green sauce acts as an oil-replacer. They thin out the sauce without needing a ton of oil. I used yellow tomatoes so the sauce would remain a lovely green colour. Red tomatoes will likely change the colour to be less vibrant.