Debi Shawcross author of Friends At The Table

This is a good starter recipe. The flavors are very light and you could add many things to make this dish more of a standout. But the mint dressing definitely gives it a little something extra.

Makes 8 servings

Ingredients

For the Quinoa Salad:

• ½ cup pine nuts
• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• Pinch of salt
• 1½ cups quinoa, rinsed
• 1¼ cups water
• 4 ears corn, kernels removed

For the Mint Dressing:

• 2 tablespoons fresh lemon juice
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon minced shallot
• ½ cup chopped mint leaves
• 3/4 teaspoon salt
• ½ tablespoon freshly ground pepper
• ½ cup extra virgin olive oil

Directions

1. To Prepare the Dressing: In a medium bowl whisk together the lemon juice, sherry vinegar, Dijon mustard, shallot, mint, salt, pepper, and olive oil and set aside.

2. To Prepare the Salad: Heat oven to 350°. Place pine nuts on a baking sheet and bake until golden brown and fragrant, about 8 minutes. Set aside.

3. Heat olive oil in a medium saucepan over medium-high heat. Add onions, sprinkle with salt and sauté 3 minutes, stirring frequently.

4. Add quinoa and continue to sauté an additional 2 minutes. Add water and bring to a boil.

5. Cover, reduce heat, and simmer 10 minutes. Add corn kernels to pan, cover, and continue to cook an additional 5 minutes. Transfer quinoa corn mixture to a large bowl and toss with a spoon to loosen. Cool to room temperature. Add dressing and pine nuts. Mix well.