Ingredients
– 2 cups quinoa
– 4 ears of corn
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1 ripe avocado
– 1/2 cup BBQ sauce
– 1/4 cup tahini
– 1/4 cup water
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon garlic powder
Method
1. Rinse the quinoa in cold water and then place it in a pot with 4 cups of water. Bring to a boil and simmer for about 15 minutes, or until the water is absorbed.
2. While the quinoa cooks, heat a grill or frying pan. Brush the corn with olive oil and sprinkle with salt. Cook until the corn is charred all over.
3. Remove the corn from the heat and let it cool slightly. Cut the kernels off the cob and add them to the cooked quinoa.
4. In a small bowl, mix the BBQ sauce, tahini, water, apple cider vinegar, and garlic powder until smooth.
5. Dice the avocado and gently fold it into the quinoa and corn mixture. Drizzle the dressing over the salad just before serving.
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
freescience.info
recipebix.com
