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Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes
1 cup Eden Quinoa
or Eden Red Quinoa
1 pinch Eden Sea Salt
1 1/2 cups fresh or frozen organic sweet corn, blanched for 2 to 3 min. in 1 cup boiling water
1/3 cup finely chopped red onion
1/4 cup red radish, halved or quartered and thinly sliced
1 medium cucumber, diced
or two baby cucumbers, quartered
1 1/2 cups cherry or grape tomatoes, halved
1/4 cup Eden Extra Virgin Olive Oil
1 tsp Eden Sea Salt
1/3 cup freshly squeezed lemon juice
1 Tbsp any Eden Mustard
1 1/2 to 2 Tbsp organic maple syrup, or to taste
For the salad, bring water to a boil and add the quinoa and sea salt. Cover, reduce heat to medium-low and simmer 15 minutes. Turn off the flame and set aside to cool, fluffing with a fork periodically.
Bring 1 cup water to a boil in a saucepan, add the corn and simmer 2 to 3 minutes. Drain and rinse under cold water. Place the corn, tomatoes, red onion, radish and cucumber in a mixing bowl. Add the quinoa to the mixing bowl.
To make the dressing, combine all ingredients in a blender and pulse until smooth. Stir the dressing into the salad. Serve room temperature or chill for 1 hour.