Quinoa Salad

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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 NorQuin 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.

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