Corn-Quinoa Salad

Serves 8

Salad

• 1 cup Olive Green Organic Quinoa Grain, rinsed and drained
• o   1 ½ cups water
• o   ½ tsp. salt
• o   1 ½ cups canned corn kernels
• o   1 ½ cups halved cherry or grape tomatoes
• o   1 cup finely chopped red cabbage
• o   1 cup diced cucumber

Dressing

o   ½ cup olive oil

o   ¼ cup fresh lemon juice

o   3 Tbs. maple syrup

o   1 Tbs. Dijon mustard

o   1 tsp. salt

1. To make the salad: Bring quinoa, salt, and 1½ cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes.

2. In a bowl, mix the quinoa and the corn kernels, tomatoes, cabbage, cucumber.

3. To make the dressing: Mix all dressing ingredients in blender until smooth. Stir into salad.

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