Corn-Quinoa Salad

By Rachel-2

Ingredients

• 1 cup quinoa, rinsed and drained
• 1/2 tsp. salt
• 1 1/2 cups fresh or frozen corn kernels (from 2 ears)
• 1 1/2 cups halved cherry or grape tomatoes
• 1 cup finely chopped red cabbage
• 1 cup diced cucumber
• Dressing
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 3 Tbs. maple syrup
• 1 Tbs. Dijon mustard
• 1 tsp. salt

Details

Servings 8
Adapted from vegetariantimes.com

Preparation

Step 1

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

2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.

3. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad.