Summer Quinoa
Method:
Preheat the oven to 160°C (325°F). Halve the tomatoes, spread on a parchment-lined baking sheet, toss with 1/2 tbsp olive oil, salt and pepper, and roast in the upper third of the oven for 30 minutes until slightly dried. Let cool. Rinse the quinoa, bring to a boil with the broth or water, then cover and simmer for 15 minutes. Fluff with a fork and let cool with the lid ajar. Cut the corn kernels off the cob and sear in the remaining olive oil over medium-high heat for 2 minutes, stirring once. Let cool. Combine quinoa, kale, cilantro, tomatoes and corn in a large bowl. Smash the garlic, then blend with mustard, vinegar, olive oil, buttermilk, salt and pepper. Toss the salad with the dressing, mix in half the pine nuts and cheese, and scatter the rest on top.
Ingredients:
- cherry tomato 340 (g)
- olive oil 1 (tbsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
- corn 2 (pieces)
- kale 2.5 (cups)
- fresh cilantro 0.75 (cups)
- pine nuts 0.33 (cups)
- feta 0.5 (cups)
- quinoa 1 (cups)
- vegetable stock 1.5 (cups)
- garlic 2 (cloves)
- dijon mustard 2 (tsp)
- buttermilk 60 (ml)
- salt 0.5 (tsp)
- rice wine vinegar 2 (tbsp)
- olive oil 3 (tbsp)
- black pepper 0.5 (tsp)
