Tabouleh with Quinoa, Corn, Spring Onion and Goat’s Cheese

• 250 g (8 oz/1¼ cups) quinoa
• 4

Cook the quinoa for 20 minutes in a large pan with salted water. Strain through a colander and rinse thoroughly under cold running water. Leave to drain.

In the meantime cook the corn cobs for approx. 15 minutes. Also rinse under cold water and cut the kernels from the cobs. Cut the spring onions into rounds, finely chop the parsley. Cut the little gem lettuce into strips and the cheese