This salad has a natural sweetness from the corn and sun golds and would be a perfect side for a end-of-summer BBQ or even brunch.
2 ears fresh Sweet Corn 1 container Sun Gold Grape Tomatoes 1/2 cup Quinoa (uncooked) 3 Tbls Shallot (chopped) Handful of fresh Basil (chopped) Handful of fresh Italian Parsley (chopped) Sea Salt to taste
Bring 1 cup water to a boil with a pinch or two of salt. Add quinoa and bring down to a simmer, cover with a lid. Cook until water evaporates and quinoa is cooked (I like a little bite to mine). Remove husks and threads from corn. Using a knife, cut off kernels and break apart in a bowl. Slice grape tomatoes in halves and toss with corn. Add shallots, parsley, basil and quinoa and toss together. Salt to taste and serve at room temperature.