Meatless Monday and Farm Fresh Quinoa Salad

Nothing better than heading to the farmer's market and getting just picked produce.  Such was the case for this meal of Quinoa, Goat Cheese and Fresh From the Farm Vegies.

The red oak lettuce lightly dressed with EVOO and balsamic provided the perfect bed for the main event.  

You'll need:

1 1/2 c quinoa

3 cups water

4 oz goat cheese

3 ears corn

1/2 red or orange pepper

handfull of basil {reserve a bit to sprinkle on top of dish before serving}

2 tomatoes

2 green onion

• Cook quinoa according to package instruction
• Cook corn, covered in one inch of water for approx. 5 minutes.  When cool, remove kernels from the ear of corn.  
• Chop pepper, tomatoes, green onion and basil into small pieces.
• When quinoa is cooked and pearls have popped, drain any excess water and put in mixing bowl. Add goat cheese to warm quinoa so it melts and coats the grain.  
• Add corn and other vegetables and lightly mix it all together.  Salt and pepper to taste and drizzle a simple oil, vinegar dressing to coat.  Lemon juice is also a nice addition.

I love making a quinoa salad when I am bringing something to a dinner party.  It's gluten free, so usually everyone can enjoy it's great taste.  Packed with protein, it is a nutrient rich food dense with phytonutrients and anti inflammatory benefits.  It's history is clearly routed in South America, and evidence has been found that can tie it to approx. 3000 BC.  Enjoy one of nature's oldest superfoods and make sure to let me know how you make out.