Corn-Quinoa Salad

In attempt to jump on the Quinoa band-wagon... 

Recipe for Corn-Quinoa Salad

Ingredients: 

Salad

1 Cup Quinoa

1/2 tsp. Salt

1 1/2 Cups Frozen Corn Kernels

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 Tbsp. Pure Maple Syrup

1 Tbsp. Dijon Mustard

1 tsp. Salt

Directions: 

1. To make salad: Bring Quinoa, salt, and 1 1/2 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, for 10 minutes.  

2. Bring 2 cups of 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 together in blender until smooth.  Stir into salad.  

Recipe Credit: 

Vegetarian Times Magazine, Readers Top-Rated Recipe Special Edition, Fall 2012