Morrocan Quinoa Salad

Morrocan Quinoa Salad

Ingredients
3 Cup cooked quinoa (1 cup dried)
1/3 Cup freshly squeezed lemon juice (about 2 lemons)
3 Tablespoon olive oil
2 Teaspoon ground cumin
1 Teaspoon salt
1/4 Teaspoon sugar
1-1/2 Cup canned black beans, rinsed
1-1/2 Cup corn kernels (about 2 cobs) or defrosted frozen
1/2 small red onion, thinly sliced
1 Pint cherry tomatoes, quartered
1/2 Cup slivered almonds, toasted
1/4 cup chopped green or black olives
1/4 Cup chopped fresh mint
1/4 Cup chopped fresh coriander

Preparation
Cook quinoa
While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
Drizzle with vinaigrette. Toss to combine.
Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.

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