Quinoa Summer Salad

Ingredients:

1/2 cup cooked quinoa (cook according to package)

1 bell pepper, any color diced

1 English cucumber diced

1/3 red onion diced

1 can of garbanzo beans rinsed and drained

1 pint of cherry tomatoes quartered

1 cup of frozen corn

1 ripe avocado sliced

juice of 1 lemon

1 large handful of fresh cilantro chopped (or basil)

1/4 cup olive oil (or less)

1 -2 tablespoons of champagne vinegar

1 clove of garlic minced

salt and pepper to taste

Optional: 1 teaspoon honey/maple

Method:

1. Add cook and cooled quinoa, garbanzo beans, and all the veggies to a large bowl.
2. In a small bowl, whisk together lemon juice, olive oil, vinegar, garlic, cilantro, salt, and pepper.
3. Pour oil dressing over the salad and give it a good stir. Marinade for a few hours before serving for best results, but can be served immediately as well.

• I served this over a bed of arugula and topped it with fresh avocados slices.