Quinoa Bowl with Corn, Tomato & Pistachios

Fresh corn and tomatoes make this quinoa bowl feel like the peak of summer — light, herby, and easy to throw together.

Ingredients

• 1 cup quinoa, cooked

• 1 cup corn kernels

• 1 cup tomatoes, diced

• 1 cup chickpeas, drained and rinsed

• Fresh basil, chopped

• Fresh dill, chopped

• 1/4 cup toasted pistachios

Lemon Dijon Dressing

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 3 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Whisk lemon juice, Dijon, olive oil, salt, and pepper for the dressing.

2. Combine quinoa, corn, tomatoes, and chickpeas in a large bowl.

3. Pour dressing over and toss well.

4. Fold in fresh basil and dill.

5. Top with toasted pistachios before serving.

Fresh, simple, and full of summer produce — this is the bowl I make when tomatoes and corn are at their best.