Ingredients: a clove of garlic, lemon, 2 ears of corn, half a glass of red quinoa (such as Bio quinoa from Bionica Market), small bunches of parsley, basil and green onions, 4 Baku tomatoes, 3-4 tablespoons of olive oil (such as unrefined oil from Bionica Market), unrefined salt (e.g. Atlantic salt from Bionica Market) and freshly ground black pepper.
Preparation
Squeeze the lemon juice into a salad bowl, put a clove of garlic, peeled and crushed with a knife, and leave for 10 minutes.
Boil a glass of water in a saucepan. Pour half a cup of washed quinoa into boiling water, season with salt, cover and, reducing heat, leave to simmer until all the water is absorbed into the cereal.
In the meantime, boil the corn in a different saucepan – it will take 10 minutes if you put the ears in already boiling water. Cool the corn and cut the corn off the cob. I made a special video for you on how to easily cut corn from corn, the video can be viewed at this link or in my Vimeo account.
Finely chop the herbs and onions. Remove the garlic from the salad bowl: you no longer need it. Add cooked quinoa, corn, herbs, 3 tablespoons olive oil and chopped tomatoes. Season with salt and pepper to taste.