In a medium skillet over high fire, add the Brazil nuts and with frequent movements toss until a bit charred and fragrant. Remove from fire and let cool. Then roughly chop them.

In a large pot filled to 2/3 with salted water add the corn cobs and bring water to a boil and simmer for 12 minutes. Take out of the pot, saving the boiled water. Keep aside for 5 minutes to dry.

Turn on the oven to maximum temperature with the broiler on. Place your rack to the very top, add the boiled corn cobs in an oven proof pan, drizzle with 1 tablespoon of olive oil and grill until nicely charred, moving the pan every now and then. Remove from the oven, let cool and with a sharp knife cut the kernels, add some salt and keep aside.

In the same pot with the reserved water add the edamame, bring water to a boil and simmer for 3 minutes. With a slotted spoon take out of the water in a bowl filled with water and ice cubes to stop cooking, saving the boiled water. Keep aside.

Wash thoroughly the quinoa under cold running water and once again in the same pot add the quinoa and bring the water back to a boil, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine net and place under running water to stop the cooking. Set aside.

Prepare the dressing by adding in a food processor, with the metal blade fitted, the pears, oil, lemon juice, lemon zest, vinegar and season with salt and pepper. Blend until a nice smooth dressing is achieved.

Add to the bowl the quinoa, edamame, corn, Brazil nuts, onions, coriander and the dressing and toss. Season to taste with salt and pepper.