In a medium-sized saucepan, bring 3 cups of water and ½ teaspoon of kosher salt to a boil. Stir in 2 cups of quinoa, reduce heat to low and simmer, covered, for 15 minutes. Turn off the heat and allow the quinoa to continue to cook by leaving the lid on for 5 more minutes. Uncover and fluff with a fork. On a large rimmed baking sheet, spread the cooked quinoa out and allow to cool.
While the quinoa is cooling, whip up the lemon vinaigrette dressing. Juice 3 lemons over a Mason jar. Add ⅓ cup of extra-virgin olive oil to the jar. Mince 1 clove of garlic. Add the garlic, 1 teaspoon of whole grain mustard,1 teaspoon of honey, ¼ teaspoonof kosher salt, and a pinch of freshly ground black pepper. Secure tightly with the lid and shake the jar until the dressing has mixed and emulsified. Taste and adjust seasoning as necessary—you’re looking for a good balance between sour, sweet, and salty.
In a large salad bowl, mix ½ cup of the vinaigrette with the cooled quinoa.
Thoroughly wash 2 ears of fresh corn, 2 Persian cucumbers, 2 cups of cherry tomatoes, 1 handfulof fresh flat-leaf parsley, 1 small handful of fresh mint, 1 small handful of fresh basil, 1 bunch of scallions, 3 cups of arugula, and 2 ripe avocados (including the tough skin)under cool, running, drinkable water.
Remove the kernels from the ears of corn, dice the cucumbers, halve the cherry tomatoes, and thinly slice 1 red onion. Chop the parsley, mint, basil, and scallions (white and green parts). Add everything to the bowl of quinoa.
Dice the avocados and 8 ounces of pasteurized feta cheese. Add both to the bowl and toss in the arugula. Pour the remaining vinaigrette and stir gently to combine. Serve warm or at room temperature. Eat up, Mama!