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Corn, Quinoa, Broccoli Salad (10.20.14)

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Posted at 10:30 AM, Oct 20, 2014
and last updated 2014-10-20 14:38:13-04
  • 1 cup quinoa, rinsed and drained
  • 1 ½ cups corn kernels
  • 1 cup broccoli florets, blanched
  • 1 large tomato, diced
  • 1/4 cup mint, chopped
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and Pepper, to taste

Cook quinoa according to package directions. Let cool.
In a large serving bowl, stir together quinoa, corn, broccoli, tomatoes, mint, salt and pepper.
In a small bowl, whisk together the oil, lemon juice, syrup, mustard, salt and pepper. Stir into salad. Chill for at least 2 hours for best flavor.