Recipe: Superfood Quinoa Salad

DIRECTIONS:

To cook quinoa: Rinse and drain 1/2 c dry quinoa. Put it in a pot with about 3/4 c water or broth of choice. Bring it to a boil, then reduce to simmer, cover, and cook for 13 minutes. Fluff it with a fork, turn off the heat, set the cover ajar, and set aside to cool completely.

To roast tomatoes: Place a rack in the upper third of the oven and preheat to 325ºF. Halve the tomatoes and spread them on a parchment-lined, rimmed baking sheet. Drizzle on olive oil, a pinch of salt and pepper, and toss everything to coat. Spread the tomatoes in an even layer and roast for 30 to 35 minutes until slightly dried at the edges. Remove to cool.

To sautée corn: (Note: Corn may be grilled on the cob before slicing off kernels as an alternative to this method). Heat the coconut oil in a large frying pan over medium-high heat. Add the corn kernels and sauté, only stirring once or twice, for 2 minutes to just char the outside. Set aside to cool.

Both of these steps may be done 1 day in advance.

In a large mixing bowl, combine the cooled quinoa, chickpeas, spinach, and cilantro. When the tomatoes and corn are completely cool, add them along with the walnuts and cheese to the bowl.

For the dressing, in a food processor or with a mortar and pestle, pulse or smash the garlic cloves. Add the mustard, vinegar, olive oil, buttermilk, and a hearty pinch of salt and pepper and mix everything to combine.

Toss the salad with the desired amount of dressing. This salad will keep, covered, in the fridge for 3-5 days.