Quinoa Veggie Salad

• 1 cup quinoa (15 min cooking)
• 2 cups Chicken Broth (or water)
• 2 ears corn kernels (or equivalent frozen)
• 1 pint grape tomatoes
• 1 cup matchstick carrots
• 1 cucumber (bite-size dice)
• 1 can black beans
• 1 cup fresh arugula (or baby spinach)
• 2 tsp. salt
• For dressing:
• 1/3 cup Sherry Vinegar (or red wine)
• 1/3 cup Extra Virgin Olive Oil

1. Cook the quinoa in the broth for 15 minutes, until liquid is absorbed and grain is soft. Remove from heat, allow to cool.
2. Break the ears in half, then use a sharp knife to cut the kernels from the ear. Add kernels to large bowl.
3. Peel cucumber and cut into four wedges lengthwise. Slice cucumber wedges into bite-size pieces and combine with corn.
4. Drain and rinse beans and tomatoes. Add beans, tomatoes, arugula, and carrots to large bowl.
5. When the quinoa is cool enough to touch, add it to the bowl.
6. Combine vinegar and oil, and pour dressing on the salad. Add 2 tsp. of salt (to taste) and combine all ingredients.

quinoa, chicken broth, corn kernels, grape tomatoes, matchstick carrots, cucumber, black beans, fresh arugula, salt, sherry vinegar, olive oil

Taken from www.epicurious.com/recipes/member/views/quinoa-veggie-salad-50109192 (may not work)