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Get Started with These Ingredients:

• 1 cup quinoa

• 4 cups of water

• ¼ tsp. salt

Instructions:

• In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma.

• Remove from heat, rinse and drain in a very fine mesh strainer.

  Bring water to a boil in a pot, add salt and add toasted quinoa.

• Cook until tender and the outer white rings appear on the grains, about 15 minutes.

• Strain through a fine mesh colander and then place in a large bowl to cool.

Note: This can even be done the night before to save time and kept in fridge overnight.

Add Remaining Ingredients to Cooked and Cooled Quinoa:

• 1 cup cooked (shelled) edamame beans (available in frozen veggie section)

• 1 cup frozen corn (can steam with the edamame beans together)

• 1 small container of feta cheese (250 ml)

• 1 red or orange pepper, chopped

Dressing:

• ¼ cup fresh squeezed lime juice

• ¼ cup olive oil

• 2 teaspoons honey

• 2 cloves garlic, minced

• ¼ cup minced cilantro

• 1 shallot, minced

• Salt and pepper to taste

Instructions:

Pour the dressing over the cooled quinoa and other ingredients and then mix in the chopped feta.

Let stand for 4 hours for flavours to mix together.

Note: This is a great amount for 4 people, but I double for bigger gatherings to have lots left over! It stays very well in the fridge for four days too!

Bon Appetit!

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