Yield: 4 to 6 servings (6 cups)

⅓ cup extra virgin olive oil

7 Tbsp scallions, sliced thin

1 cup quinoa

1 cup corn kernels, fresh or frozen

1¾ cups kale, stems removed, finely chopped

1¾ cups cheese of choice, crumbled or diced small (use tofu or tempeh for vegan option)

⅓ cup pesto (dairy or vegan)

⅓ cup sunflower seeds

⅓ cup dried tomatoes, chopped

Wash and drain the quinoa three times. Cook according to package instructions. 

Let cool. If using frozen corn, cook in water for 3 minutes.

Blanch the kale (spinach or other leafy greens work also). Press out extra water.

Sauté the scallions for 2 to 3 minutes. If using tofu or tempeh, lightly brown it in the skillet.

Combine all of the ingredients, and mix well. Use within 3 days.

Photo courtesy of The Himalayan Institute; recipe by Head Chef Marc Demers.

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