Fresh Corn & Tomato Quinoa Salad

Mission Quinoa complete. And successful if I can say so myself.

Fresh Corn & Tomato Quinoa Salad with a Maple Syrup & Dijon Dressing. YUM.

I am a new lover of Quinoa. Cooking with grains is exceptionally simple and yet the outcome is delicious and healthy. 

Fresh Corn and Tomato Quinoa Salad

From Vegetarian Times (July/August 2010)

Serves 8

Salad:

1 cup quinoa, rinsed and drained

1/2 teaspoon sea 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 Tablespoons maple syrup

1 Tablespoon Dijon mustard

1 teaspoon sea salt

To make the salad: bring quinoa, salt, and 1 1/2 cups water to a boil in a saucepan.  Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed.  Set aside, covered, for 10 minutes.

To make the dressing: mix all ingredients in a blender until smooth.  

Mix corn, tomatoes, cabbage, and cucumber with quinoa in a bowl.  Mix with dressing and serve.