Amy Holt of @peasthankyou, and dear friend of Brightland, has created the next bowl in our Summer Bowl series! Her divine salad bowl tastes just as amazing as it looks, and takes advantage of all of our favorite summer fruits and veggies.
1
Heat oven to 400 degrees F. Open can of garbanzo beans. Drain liquid and lay onto a paper towel to dry. Once oven is heated, Place garbanzo beans onto a baking sheet. Drizzle with 1 tbsp Brightland's AWAKE and a pinch of each salt, pepper and cayenne pepper. Mix to combine and place into oven. Cook for 10 mins until garbanzo beans are toasted and crispy. Take out of oven and set aside to cool.
2
Place 1/2 c quinoa, 1 c water and 1/4 tsp Himalayan salt into a sauce pan. Stir and set to high heat. Once boiling, reduce heat to medium/low, cover and allow to simmer for 10 mins. Once tender, take off heat, fluff with a fork and set aside to cool.
3
Cut corn off the cob. Heat cast iron to high heat, drizzle 1 tbsp Brightland's AWAKE and add corn. Season with salt and pepper. Allow to cook on high for about 5 mins, stirring occasionally. Once corn is charred and bright yellow. Take off the heat. Set aside.
4
Slice peaches, tomatoes, candy stripped beats, cherries, blackberries and avocado- set aside.
5
Make basil salad dressing- recipe below.
6
Mix together cooked quinoa with the cooked corn. Mix the 2 c arugula with 2 tbsp basil dressing.
7
In two large bowls evenly distribute the quinoa and corn mixture. Top with the dressed arugula, top with all the sliced fruit, veggies, baked garbanzo beans, chopped pistachios, chives, feta cheese and a large drizzle of the basil dressing.
