Corn-Quinoa Salad

Serves 8

Salad

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

1. To make Salad: Bring quinoa, salt, and 11/2 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, 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.

Nutritional Information

Per 1-cup serving: Calories: 255, Protein: 4g, Total fat: 15g, Saturated fat: 2g, Carbs: 27g, Cholesterol: mg, Sodium: 492mg, Fiber: 3g, Sugars: 8g

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