1/4 Cup Extra Virgin Olive Oil
3 Tbsp. Light vinegar, like white balsamic or Champagne
2 tsp. Honey
1 Clove Garlic
1/4 cup Basil Leaves
Pinch of Salt + Pepper
1 Cup Quinoa
1 lb. Green Beans, ends trimmed
3 Scallions/Green Onions
1/2 Cup Macadamias, toasted and skins removed, roughly chopped
1. In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
2. Bring 2 Cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 15 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl.
3. Meanwhile boil your corn and in another pot steam the green beans until just barely softened. Drain well. Add the drained green beans and chopped corn to the quinoa. Thinly slice the scallions and add them, and half of the chopped macadamias to the bowl and toss with the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the macadamias. Serve warm or chill in the fridge. The leftovers hold up great.