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QUINOA-CORN SALAD SPICY LIME MELON SALAD off the
newsstand price at
Cook ½ cup red quinoa as the label directs. Put 3 shucked Puree ½ cup cilantro, ½ small seeded foodnetwork.com/
ears of corn in a bowl with a few tablespoons of water; loosely serrano chile, the juice of 2 limes, ¼ cup subscribe
cover and microwave until tender, about 3 minutes. Cool, then olive oil and a pinch of kosher salt. Toss with
cut off the kernels. Toss the quinoa and corn with 1 chopped large 4 cups cubed assorted melons, one 15-ounce can
heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil hearts of palm (drained, rinsed and sliced ½ inch thick)
and lime juice, ½ teaspoon kosher salt and a pinch of cayenne. and 2 sliced scallions; season with salt and pepper.
IT’S LIKE
YOUR TONGUE
CRASHED INTO
A CHOCOLATY,
PEANUTY,
CARAMEL
ICEBERG. ICE CREAM SATISFACTION
