A flavorful summer salad featuring sweet corn, quinoa, peppery arugula, salty feta and crunchy walnuts.
To cut corn from cob, place corn cob in a bowl and strip kernels off with a downward motion using a small sharp knife. I find a small knife easier to handle vs a large chef knife. Cut down and away from your self so you can’t cut your self accidentally.
You want to let the quinoa cool slightly when it’s done. A quick way to cool it down is to spread it out on a baking sheet.