I have several criteria when looking for a new lunch recipe: it has to be easy, cheap, and make enough to eat off of for a few days. This Corn-Quinoa Salad from the latest issue of Vegetarian Times certainly fit the bill.

If you’re not familiar with it, quinoa has a mild and slightly nutty flavor. It’s unique because it contains a balanced set of essential amino acids for humans, making it a complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also gluten-free.

This salad is great on its own, but would be perfect for a cookout alongside veggie burgers and/or veggie dogs. And because it doesn’t have dairy, it can sit out for a reasonable amount of time without spoiling.

Also, I apologize for not having more pictures. I didn’t anticipate posting this on my blog, but it turned out so well, that I decided to post it after the fact.

Corn-Quinoa Salad

Serves 8

Ingredients:

1 cup quinoa, rinsed and drained (I used red quinoa)

1/2 tsp salt

1 1/2 cup fresh or frozen corn kernels

1 1/2 cup halved cherry or grape tomatoes

1 cup finely chopped red cabbage

1 cup diced cucumber

1/2 cup olive oil

1/4 cup fresh lemon juice

3 tbsp maple syrup

1 tbsp Dijon mustard

1 tsp salt

Directions:

Bring quinoa, salt, and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until water is absorbed. Set aside.

If using fresh corn, bring 2 cups of water to a boil in a saucepan. Add fresh corn, and cook for one minute. Drain and rinse under cold water.

Toss corn, tomatoes, cabbage, cucumber, and quinoa together in a large bowl.

Mix the olive oil, lemon juice, maple syrup, Dijon mustard, and salt together in a blender until smooth (I used a whisk because I didn’t want to have to wash extra dishes). Stir into salad.

Enjoy!