The chopped mint balances the zest of the lemon in this fantastic salad
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Ingredients:
2 Cups Cooked Quinoa
3 Cups Fresh Corn
1 Cup Green Onion, diced
3/4 Cup Mint, chopped
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
1 Teaspoon Lemon Zest
Salt and Freshly Ground Pepper, to taste
Directions:
Prepare quinoa as directed. Bring a pot of water to a boil and cook corn for 3 minutes. Let cool slightly, and cut off the cob. Mix together corn, green onion, mint, lemon juice, olive oil and zest. Add in quinoa
