Round two of our fabulous tomatoes inspired this lunch, chilling in the fridge now. I used red quinoa, cooked and cooled, toasted garlic, oregano and cumin, olive oil, juice of one lime, skillet toasted corn, edemame, salt and pepper, fresh cilantro, and of course the tomatoes. We'll have it with some grilled portobellas and avacodo but it would be nice with corn tortillas or some quorn cutlets as well.
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