Serves 4-6 people
1 cup Quinoa
Asparagus bunch sliced on the bias into 1 inch pieces
2-3 ear of summer corn
6-8 radishes sliced thin on a mandolin
8-10 fresh basil & mint leaves sliced thin
Bulgarian Feta chunk
1 bunch of scallions sliced thin
¼ cup evoo
Juice from 1 lemon
maldon sea salt & Fresh Pepper to taste
Cook your quinoa as directed and set aside. Blanch your asparagus slices in salted boiling water for 30 seconds – Set in an ice bath to remain crisp. Shuck your raw corn kernels. Slice you radish. To make the dressing slowly stream your evoo into your lemon juice as you whish. Season with salt and pepper.
Combine quinoa with your veggies. Add crumbles feta and fresh torn herbs. Drizzle with dressing, toss and season to taste. Add extra evoo or lemon if necessary.
