Ingredients
- 1 Cup Quinoa Rinsed
- 2 Cups Vegetable stock
- 3 Inches Lemon Peel
- 1 Sprig Rosemary
- 2 Cloves Garlic Smashed
- 2 Ears Sweet Corn
- 1 Can Garbanzo Beans Drained and rinsed
- 8 Ounces Baby Bella Mushrooms
- 1 Tblsp. Olive Oil
- 1 Pint Cherry Tomatoes
- 1 Jar Marinated Artichoke Hearts
- 3/4 Cup Sliced Red Onion Thinly sliced vertically
Dressing
- 3 Tblsp. Lemon Juice
- 2 Tblsp. Balsamic Vinegar
- 1 Clove Garlic Grated
- 2 Tblsp. Rosemary Leaves Coarsely chopped
- 1/2 Cup Olive Oil
- 1/2 Tsp. Agave Nectar Optional, to taste
- Kosher salt & Pepper To Taste
Servings:
Instructions
- Cook the quinoa in the vegetable stock according to the package directions adding the lemon peel, crushed garlic, and rosemary sprig at the beginning of cooking. Once it is cooked, remove the garlic, lemon, and rosemary as well as any un-absorbed broth and transfer into a large bowl.
- Trim the stems on the mushrooms. Cut any very large ones in half. Toss with the olive oil and grill in a basket over medium heat until lightly browned. Add to the bowl of quinoa.
- Spray the ears of corn lightly with cooking spray and grill over medium heat until lightly charred on all sides. Allow to cool slightly. Cut the kernels off the cob and add them to the quinoa bowl.
- Drain the artichoke hearts well and roughly chop them before adding them to the bowl along with the red onions and garbanzo beans.
- Cut the tomatoes in half and add them to the bowl
- Toss the ingredients together gently. Add the dressing and toss once more. Refrigerate for at least 4 hours. Serve.
Dressing
- Combine the dressing ingredients in a small food processor. Blend until the dressing is smooth. There will be small flecks of rosemary…that is a good thing.
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