Try this delicious salad from co-founder Amy's kitchen and savor the last bits of summer.
2 cups of snap peas (blanched and roughly chopped)
1 can garbanzo beans rinsed and drained
2 ears of fresh corn (remove kernels, saute briefly or cook as you would corn on the cob)
1 cucumber - scrape out seeds and dice
4 tomatoes chopped
2 jalapenos seeded and finely chopped
1/4 onion chopped
1/2 cup uncooked quinoa (cook according to packaged instructions and add to salad after cooked)
1 avocado diced
A couple big handfuls of baby spinach chopped
1/4 cup chopped cilantro
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4-1/2 tsp salt
Toss all the veggies and quinoa; add the the dressing and feta cheese. Oh so good.