2 cups cooked quinoa 2 ears of corn, cut from cobs 3 medium tomatillos, finely diced 1 large scallion, chopped fine 2 Tbsp. chopped cilantro 1 Tbsp. extra virgin olive oil 2 tsp. lime juice Sea salt and freshly ground pepper
Place the quinoa, corn, tomatillos, scallion and cilantro in a large bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and serve either room temperature or chilled.
This recipe makes 4 servings.