Quinoa Salad

6 1/2 tbsp canola oil

4 tbsp vinegar

1 1/2 tsp minced garlic

2 tsp dried mint

1 tsp Dijon mustard

2 cups Quinoa

1 cup frozen peas

2 ears of corn, kernels removed from cob

1/4 tsp salt

1 1/2 to 2 jalapenos, finely diced (depending on strength) and seeded.

2 bunches fresh cilantro, chopped

4 medium sized tomatoes, seeds removed and sliced

In large bowl, beat oil and vinegar for 10 seconds. Add garlic, mint, mustard and pepper, mixing well. Rinse Quinoa in a strainer under cold running water. Place Quinoa, peas, and corn, in a medium-sized pan, add 4 cups of water, bring to a boil. Reduce heat to medium and simmer covered until the liquid is absorbed, 10 to 12 minutes. Add salt. Add two thirds of the cilantro and half the tomatoes to dressing; toss with cooked Quinoa. Salt to taste. Garnish with remaining cilantro and tomatoes.