Quinoa Veggie Salad

1. 1

   Cook the quinoa in the broth for 15 minutes, until liquid is absorbed and grain is soft. Remove from heat, allow to cool.

2. 2

   Break the ears in half, then use a sharp knife to cut the kernels from the ear. Add kernels to large bowl.

3. 3

   Peel cucumber and cut into four wedges lengthwise. Slice cucumber wedges into bite-size pieces and combine with corn.

4. 4

   Drain and rinse beans and tomatoes. Add beans, tomatoes, arugula, and carrots to large bowl.

5. 5

   When the quinoa is cool enough to touch, add it to the bowl.

6. 6

   Combine vinegar and oil, and pour dressing on the salad. Add 2 tsp. of salt (to taste) and combine all ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.