Ingredients

The following ingredients have 6 Servings
  • 1 cup dry quinoa
  • 1.5 cups water
  • 2 ears fresh corn ((or 1 + 1/2 cups kernels))
  • 1 cup chopped fresh spinach ((approx. 2 oz))
  • 1 cup chopped bell pepper
  • 1 cup chopped tomato
  • 6 leaves fresh basil
  • salt and pepper, to taste
  • 2 TBSP avocado oil
  • 1 TBSP orange juice
  • 1/2 lemon, juiced
  • 1/4 tsp fresh lemon zest
  • 1 clove garlic, minced
  • 1 TBSP chopped green onion
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instruction

  • First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  • While the quinoa cooks, whisk together your dressing ingredients and set aside for flavors to mingle.
  • Next prep your veggies! Cut your corn from the cobb and saute or steam to cook. Alternatively drain/rinse if using canned or steam if using frozen corn. Chop spinach, bell pepper, and tomato.
  • Once quinoa is ready, fluff with a fork and season with salt and pepper. Combine with your veggies and sprinkle with chopped fresh basil, to taste. (Start with a little basil, add more as desired!)