2 ears roasted corn, kernels removed
1 C red quinoa, uncooked measure
6 radishes, halved and thinly sliced
1 pint cherub tomatoes, halved
1 small package of French beans, blanched
1 small container of arugula
1 C walnut pieces, toasted
1 C blue cheese crumbles
1 small red onion, thinly sliced and rinsed
1/2 C fresh basil, thinly sliced
Rub corn with olive oil and evenly sprinkle with salt and black pepper. Place on a foil lined cookie sheet and roast in a 425 degree oven for 25 minutes or so. Using tongs, rotate corn for even roasting. Remove, cool and cut kernels off the cob.
For red quinoa:
Place red quinoa, 2 C of filtered water and 1/2 t of salt in a sauce pan. Bring to a boil. Lower heat and cover. Cook until water evaporates and quinoa “sprouts.” Spread cooked quinoa on a cookie sheet for cooling.