Best prepared a few hours ahead so that it has a chance to cool in the fridge. Serves 4 - 6 as a side.
1 cup quinoa
1 carrot, peeled and diced
1 corn cob, cooked with corn cut off
6 cherry tomatoes, washed and halved
2 tblspn good quality extra virgin olive oil
2-3 tblspn freshly squeezed lemon juice
a few stems of flat leafed italian parsley, washed and chopped
3 sprigs mint, washed and chopped
salt & pepper to taste
We enjoyed this salad with some barbequed lamb cutlets, so yum, so summer.
Lovely the next day with a little rocket and cooked chicken tossed through.
Recipe submitted by The Gluten Free Scallywag