Pesto Quinoa Salad - CERES Fair Food

Ingredients

• Dash of olive oil
• Pinch of sea salt
• 1 shallot, diced
• 1 cup quinoa, cooked
• 2 cups brown rice, cooked
• 1 cup canned corn (or fresh in season)
• 1 1/2 cups kale or other green, finely chopped
• 2 cups firm tofu or haloumi, grilled
• 1 heaped Tbsp basil pesto
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup semi sun-dried tomatoes, chopped