How much do I love fresh corn on the cob….Mmmmmmm….This recipe came across my inbox today and my tummy started rumbling! I just had to share this recipe from one of my fave sites- Joyous Health!
6 pieces of corn on the cob – cooked
1 container of grape or cherry tomatoes
1 brick of sheep’s Feta cheese
1/2 bunch of fresh flat leaf parsley – chopped
1 cup cooked quinoa
1/2 cucumber diced
Extra Virgin Olive Oil
*pic courtesy of JH too as I have not made yet to take a pic for you!
With a sharp knife slice off the niblets from the cob and place in a large serving bowl. Cut your tomatoes in half and add to the corn. Mix in the cooked quinoa, diced cucumber, and chopped parsley. Sprinkle the crumbled or cut up feta over the salad. Toss the entire bowl together.
Cut the lemon in half and squeeze it over the salad, then drizzle a generous amount of EVOO and sprinkle a touch of sea salt. (The feta has a salty flavour so you won’t need more than about 1 tsp. total.) Toss and serve!
(optional) For extra fibre/protein punch, you can add chickpeas.
I cook my quinoa ahead of time and have it ready to put into a salad – makes for much faster lunch food assembly!
I know what I am making for dinner! Enjoy my clean fit moms and friends!