Warm Quinoa Salad With 3-Herb Green Sauce

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   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.

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   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.

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   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.

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   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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   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.

* Per serving · 4 servings · Values may vary.