What you need: 1 cup white quinoa 4 ears of yellow corn, de-cobbed 1 shallot, minced ½ cup chickpea flour ½ pouch Haven's Kitchen Herby Chimichurri olive oil How to make it: Add quinoa to boiling water and cook quinoa for 12 minutes, you are overcooking it to create a mushier consistency. Strain any excess water. Combine corn kernels and quinoa in a mixer and blend to create a thick batter. Add minced shallot, chickpea flour and combine. Squeeze out a bit of the olive oil from the Chimi
