Ingredients
– 1 cup quinoa
– 2 cups water
– 3 ears of corn
– 1 ripe avocado
– 1/4 cup tahini
– 2 tablespoons apple cider vinegar
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Method
1. Start by cooking the quinoa. Rinse it under cold water. Combine with water in a pot. Bring to a boil and then reduce heat. Cover and simmer for 15 minutes or until water is absorbed.
2. While the quinoa cooks, prepare the corn. Grill the ears on medium heat for about 10 minutes. Turn occasionally until they are charred. Once cooked, let them cool and cut off the kernels.
3. Mash the avocado in a bowl. Add tahini, apple cider vinegar, maple syrup, soy sauce, garlic powder, salt, and pepper. Mix until smooth and creamy.
4. Once the quinoa is ready, fluff it with a fork. In a large bowl, combine quinoa, corn kernels, and avocado dressing. Stir well to combine.
5. Taste the salad and adjust seasonings if needed. Serve chilled or at room temperature.
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
freescience.info
recipebix.com
