150 g quinotto or quinoa
3 cups of water
100g fresh spinach or lettuce- finely chopped
200 g of small tomatoes
50 g sun-dried tomatoes soaked in oil
2 red onions
50 g goat feta cheese- crumbled
2 corn cobs or 2-3 dl frozen corn out of season
2 tbsp. Extra Virgin Olive Oil
1 clove garlic
½ tsp. ground cumin
The juice of ½ lemon
Unrefined salt and freshly ground pepper
Rinse quinoa thoroughly and cook it for about 10 minutes. Go on heating and with the lid on for another 10 minutes. Remove leaves and threads from the fresh corn on the cob, and steam them or boil them in about 8 minutes. Cut the maize grains of the flasks or serve flasks throughout the salad.
Cut spinach or lettuce, chop the onions and dried tomatoes finely, cut the cucumber into cubes and halve the fresh tomatoes. Mix everything with the cooled quinotto, stir together dressing and add it. You can add the corn that you have cut from the flasks or servers the whole cob corn to. Spread the crumbled goat feta and sprinkle finely chopped parsley over the salad.
You can read more about quinoa HERE