 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 2/3 | tablespoons | dry quinoa | 1/4 | cup (8 fl oz) | water | 1/8 | teaspoon | olive oil, extra virgin | 1/3 | clove | garlic minced | 1/4 | large whole (3" dia) | Tomatoes, chopped | 1/4 | cup | corn, frozen - thawed | 1/2 | stalk | green onion tops, chopped | 1/4 | teaspoon | garlic minced | 1 1/3 | tablespoons | basil | 1/2 | teaspoon | dill weed | 1/3 | tablespoon chopped | Chives | 1/3 | slice, medium (1/4" thick) | Tomatoes, yellow | 1/2 | tablespoon | organic olive oil, extra virgin | 1/2 | teaspoon | freshly squeezed lemon juice | 1/3 | dash | fresh ground sea salt |
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Steps
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Sequence
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Step
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| | 1 | cook quinoa in water. | | 2 | dice tomatoes, thaw corn. | | 3 | Heat oil in a skillet, add garlic tomato, and corn. Cook about 7 minutes. | | 4 | Remove from heat, add green onion. | | 5 | In a blender/ food processor - mince garlic and add herbs, oil, lemon, juice, and salt. | | 6 | Top quinoa with warm tomato and corn mixture, drizzle with herb sauce. |
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