Quinoa Veggie Salad

Salad:
Olive Oil
Garlic
1 cup Quinoa
2 cups water
1 tsp seasoning
Edamame
Corn
Cucumber
Tomato

Dressing:
Lemon Juice
Olive Oil
1/4 tsp ground cumin
1 Tbs chopped fresh parsley
1 tsp salt

Toast the Quinoa and Garlic in Olive Oil (about 5 mins). Add water and seasoning, cover, and let simmer for about 7 minutes. Add frozen Edamame. Simmer covered for another 5 minutes then add drained canned corn. Take off heat and allow to cool. In a separate bowl, combine dressing ingredients and stir. Stir in with Quinoa, and add cucumber and tomato.

Rick loved this. Me, not so much. I think I just don't like the cumin flavor and it seems to be a pretty strong seasoning. Good thing we had a yummy salad smothered in Ranch (not dairy-free) and sweet potato casserole. Yum!