Corn-Quinoa Salad

Salad
1 cup quinoa, rinsed and drained
1/2 tsp salt
1 1/2 cups fresh or frozen corn kernels
1 1/2 cups halved cherry or grape tomatoes
1 cup finely chopped red cabbage
1 cup diced cucumber

Dressing
1/2 cup olive oil
1/4 cup fresh lemon juice
3 Tbs maple syrup
1 Tbs Dijon mustard
1 tsp salt

1) To make salad: Bring quinoa, salt and 1 1/2 cups of water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes.
2) Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber and quinoa in bowl.
3) To make dressing: Mix all ingredients in blender until smooth. Stir into salad.

Review: Wow, this made a ton of food - about 8 cups of salad. I think we had more than a cup of quinoa and the smallest head of cabbage at the store was about 2 cups worth, shredded. I also substituted two of my yellow zucchinis (fresh from the garden!) for the cucumber. This was tasty. I wasn’t quite sure what to expect from the dressing, but it wasn’t a strong flavor. Though, I may have needed to double the dressing amounts to make up for having so much salad, but I think it balanced well regardless.