This recipe was adapted from the July/August issue of Vegetarian Times.

SALAD

1 cup quinoa
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 1/2 cut steamed broccoli
1/4 cup chopped green onions
1 cup diced cucumber

DRESSING

1/2 cup olive oil
1/4 cup fresh lemon juice
1 Tbs. Dijon mustard
1 tsp. salt

1. To make salad: Bring quinoa, salt and 1 1/2 cups water to a boil in a saucepan.  Reduce heat to medium-low, cover and simmer for 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 all of the salad ingredients in a bowl.

3. To make Dressing: Whisk together all ingredients until combined.  Stir into salad.

4. Serve with slices of manchengo cheese (I got this idea from one of my favorite restaurants where they serve their 7 vegetable quinoa salad with manchengo cheese).