INGREDIENTS
3 tbsp
Basil, fresh
1 1/2 cups
Corn kernels or frozen corn, cooked kernels
1 clove
Garlic
2
Red bell peppers
3
Scallions
2
bunches Watercress
1 tbsp
Mustard powder
3 cups
Quinoa
1
Salt and pepper
1/3 cup
Olive oil, extra-virgin
2 tbsp
Sherry vinegar