Quinoa and Corn Salad

• 14 cup fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 garlic clove, minced
• 12 cup olive oil
• 1 12 cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked)
• 2 corn cobs, kernels cut from cob
• 1 red pepper, cored, seeded, and diced
• 1 cucumber, peeled, halved lengthwise, seeded, and diced
• 3 green onions, sliced
• 1 jalapeno, pepper seeded and diced
• 14 cup fresh cilantro leaves, roughly chopped
• sea salt
• 2 tomatoes, cut in wedges

1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt.
2. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes.
3. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 15 minutes.
4. Stir corn into quinoa.
5. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
6. Place quinoa and corn, red pepper, tomato, cucumber, scallions, jalapeno, and cilantro in large bowl.
7. Add dressing and salt to taste; mix until combined.
8. Serve immediately or hold briefly at room temperature.

lemon juice, ground cumin, chili powder, garlic, olive oil, quinoa, corn cobs, red pepper, cucumber, green onions, pepper, cilantro, salt, tomatoes

Taken from www.food.com/recipe/quinoa-and-corn-salad-480784 (may not work)