Recipe By: Allan Horne

 This fresh salad incorporates a burst of flavours, the fresh lemon & parsley gives a nice garden feel while the roasted corn highlights the natural nuttiness of the quinoa.  Diced red pepper adds a juicy crunch and as you can see from the photo of my version, Claude used three colours of quinoa for additional visual texture.

Ingredients:

2 cups quinoa
2 cups corn, (can is fine)
2-3 cloves garlic
1 cup shallot or scallions, freshly chopped
1 cup red bell peppers, diced
1/4 cup parsley, chopped
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons water, for sauté
olive oil, if desired

Directions:

1. Place quinoa in boiling water.  Turn down heat and boil slowly for 12 minutes.  Drain and fluff with a fork.
2. During the 12 minutes you can sauté garlic & scallions in water in a separate pan until cooked.
3. Toss in the rest of the vegetables followed by the lemon juice and salt/pepper.  Drizzle with olive oil if desired and fluff with fork to mix well.