Quinoa And Corn Summer Salad
3/4 water
¨÷ cup quinoa
3 cups frozen corn
1 can black beans, drained
1½ cups frozen, shelled edamame
1 cup chopped red pepper
½ cup chopped cilantro
6 green onions, chopped
4 garlic cloves, minced
6 tablespoons lemon juice
¼ cup reduced-sodium soy sauce
2 tablespoons smooth dijon mustard
2 tablespoons olive oil
1 tablespoon honey
Place water and quinoa in a small saucepan and prepare according to package directions.
In a large bowl combine the quinoa, corn, edamame, red pepper, garlic, green onions, garlic, and cilantro. Using a mason jar combine the lemon juice, soy sauce, dijon mustard, honey and olive oil. Shake well and pour over the veggie/quinoa mixture. Allow this to sit a couple of hours before serving to let the quinoa soak up all the yummy sauce!