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“High-protien, vegan salad highlights the best flavors of summer - fresh tomatoes and roasted corn. Easy to prepare and great for a summer picnic or barbecue.”

Ingredients Nutrition


  1. Put quinoa in a pot and cover with 4 cups of water. Bring to a boil, and cook until done, approximately 15-20 minutes.
  2. Remove the corn silks, leave the corn husks. Put them into roast in the oven at 350 (or roast them on a cool grill).
  3. Chop up tomatoes into 1 cm cubes, throw them into salad bowl.
  4. Chop up the shallot, throw them on top of the tomatoes. Add the cumin, chipotle and sea salt and toss them. Set aside for flavor to develop.
  5. When quinoa is done, toss it with the tomatoes, shallots and spices.
  6. When the corn is all roasty and nice, cut the kernels off the corn and toss them with the salad.
  7. Eat and enjoy.

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