Chop cabbage, Romaine lettuce, and broccoli stems. Toss to combine. Then place the combination in the base of a large platter, bowl, or individual salad bowls.

When cooled, grill corn and cut from the husk, or use drained canned corn or frozen cooked corn.

Cut remaining vegetables and nectarines.

Add cut vegetables and nectarines to the salad base.

If using prewashed quinoa, measure it, transfer it to a medium-sized bowl, and fill it with water. Next, pour the contents into a fine-mesh sieve, then rinse the quinoa again with fresh water and set aside.

When using unwashed quinoa, measure the quinoa and place it into a bowl.

Then, fill it with clean water and allow it to soak for approximately 20-30 minutes.

Now, use a wire whisk to swish the quinoa around to remove the soapy residue that comes out of the quinoa.

Next, pour the contents into a fine-mesh sieve, then rinse the quinoa again with fresh water and set aside.

In fact, if you make a bunch in advance, you can store it in a sealed container, such as a ball jar in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.

Preheat the oven to 400 degrees

Zest one tangerine before roasting and set zest aside

Cut the tangerines in half and then cut the bottom of each rind, so the tangerines lay flat cut side up.

Place all the garlic cloves  and shallot in an aluminum foil bundle

Roast for 15 minutes

Allow to completely cool before blending

Juice the roasted tangerines and put all ingredients in a high-speed blender.

Blend on high until smooth.

Refrigerate until chilled.

Serve.