Recipe Collab: Grilled Corn & Romaine Quinoa Salad with Vegan Ranch Dressing

What's better than grilled corn on a hot summer day? Toss that corn on a fresh salad made with Gotham Greens Romaine lettuce and pour on some homemade vegan ranch dressing to find out! 

Ingredients:

Makes one salad

Quinoa Salad

• 1/2 cup I Heart Keenwah Toasted Tricolor Quinoa, cooked & cooled
• 10 leaves (1/2 full packet) Gotham Greens fresh Romaine, washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pepitas
• fresh chopped basil
• 1 ear grilled corn, use a knife to remove corn from cob (find instructions here) 

Vegan Ranch Dressing

• 1/4 cup cashews (soaked in water overnight)
• 1/3 cup water
• 1 tsp miso paste
• 1 tsp olive oil
• 1/2 tsp maple syrup
• 1 tsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp sriracha chili sauce (optional, if spicy flavor desired)
• salt and pepper to taste

Directions:

1. Blend ranch ingredients in a food processor until smooth and liquid.
2. Arrange romaine leaves on a platter and layer other ingredients (quinoa, corn, tomatoes) on top.
3. Top off with dressing, fresh basil and pepitas.  

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