Ingredients

• 1/2 cup Quinoa (uncooked)
• 1 cup Water
• 2 ears Corn On The Cob (grilled or steamed and kernels removed)
• 2 Nectarine (pitted and cubed)
• 1/2 cup Red Onion (finely sliced)
• ½ Cucumber (diced)
• 1/2 cup Cilantro (chopped)
• 1/2 cup Mint Leaves (chopped)
• ½ Lemon (juiced)
• 2 Garlic (cloves, minced)
• 2 tbsps Extra Virgin Olive Oil
• Sea Salt & Black Pepper (to taste)

Directions

1. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with a fork and set aside to cool.
2. Combine grilled corn, nectarine, red onion, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.
3. Prepare dressing by combining lemon juice, garlic, olive oil, sea salt and pepper.
4. Drizzle salad with desired amount of dressing and serve. Enjoy!

Tips

• Sliced peaches will work as substitutes for nectarines in this recipe
• 1 ear of corn is roughly equivalent to 1 cup