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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | dry quinoa | 1 1/2 | cups (8 fl oz) | water | 1 | teaspoon | olive oil, extra virgin | 2 | clove | garlic minced | 2 | cups cherry tomatoes | Tomatoes, chopped | 1 | package (10 oz) | corn, frozen - thawed | 3 | stalks | green onion tops, chopped | 1 | clove | garlic minced | 8 | tablespoons | basil | 1 | tablespoon | dill weed | 2 | tablespoons chopped | Chives | 1/4 | cup cherry tomatoes | Tomatoes, yellow | 3 | tablespoons | organic olive oil, extra virgin | 1 | tablespoon | freshly squeezed lemon juice | 1/8 | teaspoon | 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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