Summer Quinoa Salad

Ingredients:

1 cup quinoa

1/4 cup water

1 1/2 cups fresh or frozen corn

24 cherry tomatoes halved

1 medium cucumber seeded and chopped

1 small red onion finely chopped

1/4 cup minced fresh mint

1/2 cup olive oil

1/4 cup lemon juice

1 tablespoon grated lemon zest

1 1/2 teaspoons salt

1 tsp pepper

1 cup sliced almonds toasted

Directions

1. Cook quinoa according to package directions . Cool and move to large bowl.
2. In a large nonstick skillet heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to quinoa; stir in tomatoes, cucumber, onion, and mint.
3. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over quinoa mixture; toss to coat. Refrigerate 30 minutes.
4. Just before serving, stir in almonds.

I made this for a Memorial Day family potluck and received many compliments from family members on how good and healthy it was.