Corn-Quinoa Salad

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 T. maple syrup
1 T. Dijon mustard
1 tsp. salt

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, 10 minutes.

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.

Mix dressing ingredients together until smooth. Stir into salad.

Serves 8.

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