Today we have part TWO of the picnic extravaganza we started on Monday. Woop woop! This summer corn quinoa salad is ridiculously easy to throw together — I actually felt really lame writing the recipe (see below) because literally… throw it all together, and mix. Then eat in massive quantities like you’ll never see corn or tomatoes everrrrrr again. REPEAT. Ta-da!
This summer, like last summer, has included wonderful access to my Mom’s garden. IT IS THE BEST! If you follow me on snapchat, you’ve seen how much kale I ingest (it’s verging on ridiculous, I think)… and Mom does a great job of keeping me fully stocked! I almost made a terrible kale “stalk” pun there but resisted FOR YOU. I’ve gotta keep my Dad jokes in check, I know. But kale aside, there are so many other uuuuhmazing garden delights — I’m getting antsy to have my own!!
I’m sure we’ll chat more about my future garden, but at this point: it’s mostly a dream. Marc was *reaaaaally* close to buying a house a few weeks ago, but pulled the plug (the inspection revealed that it just wasn’t the right one!) and set our garden-aspirations back to dream-mode. Maybe it’ll still happen before NEXT summer? We hope so! My kale-corn-tomato-basil-beet loving tummy hopes so!
Check back Friday for the final dish of our picnic — the stone fruit tomato mozzarella salad! And make sure to check out the basil hummus recipe from Monday if you missed it. Summer might be entering it’s final days, but THERE IS STILL TIME TO PICNIC! Have a wonderful rest of your week! xo
- 4 cups fresh corn kernels
- 2 cups cherry tomatoes, halved
- 3 cups cooked quinoa, cooled
- ¼ cup chopped cilantro
- ⅓ cup minced green onions
- 2 tsp fresh lime juice
- 1 Tbsp olive oil
- salt & pepper
- Toss all prepared ingredients together, adding salt and pepper to taste.
- Serve cold or at room temperature.
Don’t forget to check back on Friday for the stone fruit and tomato mozzarella salad!
