INGREDIENTS
1 cup
dried quinoa
1 3/4 cups
water or vegetable broth
2
peaches (ripe but firm)
2
corn on the cob
2
medium zucchini
1 cup
cherry tomatoes
1 can
chickpeas or 1 1/2 cup cooked, drained and rinsed
1/2
avocado
small handful pepitas (pumpkin seeds)
mineral salt & fresh cracked pepper,
or two of baby arugula, to serve (optional)
1/4
– 1/3 cup packed basil leaves
3
– 4 tablespoons extra virgin olive oil
2 tbsp
lemon juice (about 1 medium lemon)
2
– 3 teaspoons apple cider vinegar (wine, rice, sherry or white balsamic ok too)
1
small clove garlic, chopped
red pepper flakes
good pinch of mineral salt