I made a big batch of quinoa to keep in the house all week. In the time it took me to heat up the corn, I cut up the radishes and herbs and lunch was ready in 5 minutes.
serves 2 to 3
1 cup cooked quinoa
1 ear of corn
2 radishes *
6 mint leaves
Handful of chives, as many as you want
The juice of 1/2 of lemon, or to taste
S and P
Cook the quinoa. Cut the corn off the cob and cook with a very small amount of olive oil. Slice up the radishes into little matchsticks. Cut the chives and chiffonade the mint.
Combine the ingredients and dress with fresh lemon juice. Enjoy!