Corn-Quinoa Salad

Packed with complete protein and healthy carbs, this tasty salad is a great light-yet-filling side option. Tip: try leftovers in lettuce wraps for a quick lunch.

Ingredients:
1 cup quinoa, rinsed and drained
1/2 tsp salt
1.5 cups fresh or frozen corn kernels (equal to 2 ears)
1.5 cups halved cherry tomatoes
1 cup finely chopped red cabbage
1 cup diced cucumber

Dressing
1/2 cup olive oil
1/4 cup lemon
juice
3tbs maple syrup
1tbs dijon mustard 1tsp salt

Directions:
1. Bring quinoa, salt, and 1.5 cups of water to a boil in a saucepan. Reduce heat to med-low, cover, and simmer 20 minutes. Set aside, covered, for 10 minutes
2. Rinse and drain corn and stir together corn, tomatoes, cabbage, cucumber, and quinoa in a bowl.
To make the dressing just blend all dressing indredients until smooth and stir into the salad. Serve chilled or at room temperature.