Quinoa Green Bean Corn Salad

Here’s a beat-the-heat, protein rich summer salad that fills you up, checks all the boxes for flavour and keeps in the fridge for multi-day enjoyment. Stay cool out there! 😎

Ingredients

• 2 ½ cups green beans, chopped
• ½ package firm tofu (drained and pressed), cubed
• ½ cup asparagus, chopped
• 1 cup corn niblets (ideally farm fresh)
• 1 clove garlic, minced
• 1 cup quinoa
• 1 pinch chili flakes
• ½ cup cherry tomatoes, quartered
• 2 tbsp olive oil, more for garnish
• ¼ cup fresh herbs, finely shopped
• ¼ cup vegan feta cheese, crumbled
• ½ cup walnuts, chopped or sub hemp hearts for nut free

Method

1. Cook quinoa according to package instructions.
2. Heat a large pan over medium high heat and add 2 tbsp of olive oil.
3. Place beans, asparagus and garlic in pan and sauté for several minutes.
4. Add in tofu and toss to combine.
5. Finally add in corn, toss to combine and remove from heat.
6. In a large mixing bowl, mix quinoa and cooked veggies together.
7. Add in tomatoes, chili flakes and herbs and gently fold in. Season with salt and pepper.
8. Once ready to serve, transfer to a serving bowl and garnish with vegan feta, walnuts or hemp hearts, a drizzle of olive oil and Smoky Cheeze Coconut Chips. Enjoy! 💫