Part green salad, part grain salad, this dish is substantial enough for dinner yet light enough for the hottest days of summer. Quinoa and corn kernels boil together to form a hearty base, and are then tossed with the ingredients typically found in pesto. But instead of mashing the elements together to form a paste, they remain coarse so every bite has texture and is different from the last: whole leaves of basil and arugula, chunks of Parmesan, pebbles of toasted nuts.
Embellish the salad further, if you like, with avocado, raw crunchy vegetables like cucumbers, or another protein like prosciutto or grilled shrimp.
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