quinoa salad

Ingredients

3 Cup	cooked quinoa (1 cup dried)
1/3 Cup	freshly squeezed lemon juice (about 2 lemons)
3 Tablespoon	olive oil
2 Teaspoon	ground cumin
1 Teaspoon	salt
1/4 Teaspoon	sugar
1-1/2 Cup	canned black beans, rinsed
1-1/2 Cup	corn kernels (about 2 cobs) or defrosted frozen
1/2	small red onion, thinly sliced
1 Pint	cherry tomatoes, quartered
1/2 Cup	slivered almonds, toasted
1/4	cup chopped green or black olives
1/4 Cup	chopped fresh mint
1/4 Cup	chopped fresh coriander

Preparation

1. Cook quinoa
2. While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
3. Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
4. Drizzle with vinaigrette. Toss to combine.

Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving