This quinoa salad makes a great addition to any summer picnic. Any fresh summer vegetables that you have on hand work well here. Try adding diced summer squash, fresh shelled peas, or thinly sliced kale leaves. You can use either leftover cooked sweet corn or raw corn cut right off the cob. They both work great, but I prefer the taste and texture of the raw corn.
Ingredients
Quinoa
2 cups
quinoa
3½ cups
water
¼ teaspoons
sea salt
Salad
4 medium
carrots
diced
(about 1½ cups)
1 cups
cherry tomatoes
cut into halves
2
ears of corn
cut from the cob
1 cups
chopped
parsley
½ cups
raw sunflower seeds
toasted
Dressing
½ cups
freshly squeezed
lemon juice
(2 large lemons)
6 tablespoons
extra virgin olive oil
3 cloves
garlic
crushed
1 teaspoons
Herbamare
(or sea salt)