Summer Quinoa Salad

Name: Summer Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2 Cups cooked Red Quinoa cooked according to the package; 1 Can drained Chick Peas; 3 Fresh Peaches or Nectarines, diced; 2 Avocado, diced; 1 English Cucumber, diced; 2 Cobs Sweet Corn; 1/2 Cup Honey Roasted Sunflower Seeds; 2 Cups Baby Spinach; 1/2 Red Onion, finely diced; 1/4 Cup Fresh Parsley; 1/4 Cup Fresh Basil; 1/4 Cup Olive Oil; 1 Lemon juiced & zested; 2 Tablespoons Dijon Mustard; 2 Tablespoons Honey or Agave; Salt & Pepper

Salad

Red Quinoa cooked according to the package		2 Cups cooked
Chick Peas		1 Can drained
Fresh Peaches or Nectarines, diced		3
Avocado, diced		2
English Cucumber, diced		1
Sweet Corn		2 Cobs
Honey Roasted Sunflower Seeds		1/2 Cup
Baby Spinach		2 Cups
Red Onion, finely diced		1/2
Fresh Parsley		1/4 Cup
Fresh Basil		1/4 Cup

Dressing

Olive Oil		1/4 Cup
Lemon juiced & zested		1
Dijon Mustard		2 Tablespoons
Honey or Agave		2 Tablespoons
Salt & Pepper

This is a great salad for a party or BBQ since it holds up well and tastes fabulous!

If you don’t like Quinoa use Couscous or if you cant find red Quinoa use white.

Make the Dressing by whisking all the Dressing ingredients together and setting aside.
Cook the Corn with the husks still on, by cutting the bottom off each one and microwave both together for 5 minutes.
When cool enough to handle cut the Corn from the cobs.
Add the cooked and cooled Quinoa to a large bowl along with the Diced Peaches, Finely Diced Red Onion, Drained Chick Peas, Cooled Corn & Diced Cucumber.
Bunch the Spinach together and slice into ribbons or smaller pieces.
Add the Avocado, Sunflower Seeds and the Dressing.
Chop the Basil & Parsley finely and stir through and serve.