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Corn & Blueberry Salad with Honey Lemon Vinaigrette
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| Enough for 4 main course salads, or several side salads | |
| 1 cup | quinoa, rinsed very well |
| 2 cups | vegetable broth |
| 3 ears | corn, kernels cut from cobs |
| 1 cup | blueberries |
| 1 cup | cherry tomatoes, halved |
| 1/2 cup | cucumber, chopped small, (peeled if outside is thick and tough) |
| 3 Tablespoons | chopped parsley |
| 1 Tablespoon | chopped basil |
| 1/2 | jalapeno, minced |
| For the dressing: | |
| 1 teaspoon | lemon zest |
| 4 Tablespoons | lemon juice, (about 2 lemons worth) |
| 3 Tablespoons | extra virgin olive oil |
| 1 Tablespoon | honey |
| salt | |
| pepper | |
Rinse quinoa very well in a fine mesh sieve under cold running water. Add to a saucepan with the vegetable broth then bring the broth to a boil. Place a lid on top, lower the heat to medium-low, then cook until quinoa is tender and broth is absorbed, about 20-25 minutes. Let cool completely.
For the dressing: Combine lemon zest and juice, extra virgin olive oil, honey, salt, and pepper in a jar or bowl. Shake or whisk to combine. Set aside.
Combine corn, blueberries, tomatoes, cucumber, parsley, basil, jalapeno, and cooled quinoa in a large bowl. Pour dressing over and mix well to combine.
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