Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

This salad is very much a kitchensink salad — whatever I have on hand or am in the mood of goes in. I especially like to use corn from corn on the cob that I’ve grilled (or broiled, if it’s not grilling season) for an extra punch of sweetness and char.

SERVES 8

• 2 cups quinoa
• 5 oz (140 g) baby arugula
• 2 shallots, finely diced
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp Tuscanini balsamic glaze
• 1 tsp salt
• ¼ cup candied walnuts or pecans, roughly chopped
• 1 avocado, cubed
• ½ cup cooked corn (from the can or cut off the cob), optional

Cook quinoa according to package instructions. Place the diced shallots on the bottom of a container, then put the hot quinoa on top, letting it cook the shallot slightly. Add remaining ingredients and mix well.

(Originally featured in Family Table, Issue 753)