This is by far my new favorite summer salad to make and it’s so incredible easy to make. Here is the recipe.
3/4 beefsteak tomato
1 ear of sweet corn
1 green pepper
1/2 cup of red quinoa
2 slices of red onion
1 clove garlic
10 basil leaves
3 chive leaves
Slice the eggplant into 1/4 inch slices and marinade in olive oil, pepper and a little bit of salt. They don’t need to marinade for long but I put mine in the fridge overnight. Slice the green pepper into fourths, clean the inner membrane off and set aside. Slice the red onion so it’s easy to grill. I used a grill pan on the stove so I could control the heat easier. Place the eggplant, onion and pepper on the grill. Turn over after about 5-6 minutes.
While the vegetables are grilling, make the dressing. Finely chop the garlic, basil and chives into a small bowl. Add olive oil (about 2 Tbsp) and squeeze 1 lemon in. Mix it together and set aside.
By now the vegetables should be done on the grill. Set aside on a cutting board and let them cool down before slicing. You should put the quinoa on the stove by now. I made a cup of quinoa so I could use some later. Have 1.5 cups of water and bring it to a boil and then add your quinoa and turn the stove to low for 15 minutes. After the 15 minutes are up, remove from the heat and let it continue to cook through for 10 more minutes.
Slice the beefsteak tomato into small pieces. I remove the seeds because it makes the salad last longer and not get as soggy. Slice the avocado as well. The corn was leftovers from a few nights ago and we had grilled that on the grill in foil (cook the corn mostly through in boiling water. Remove it and add butter to the corn and wrap in foil and put on the grill for about 10 minutes). Slice the corn from the cob. At this point cut the eggplant, onion and peppers as well. Once the quinoa is done you should let it cool down or just stick it in the freezer for 5 minutes. Mix everything together with the dressing and enjoy.