Ingredients:
3 cups raw corn kernels (from about 4 cobs)
1 ½ cup cooked quinoa
1 cup diced tomatoes
1 cup diced, peeled cucumber
½ cup chopped basil
½ cup diced red and yellow peppers
2 medium cloves garlic, pressed or minced
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar or white wine vinegar, to taste
1 tablespoon sriracha
1 teaspoon garlic powder
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Directions:
Cook your Quinoa and let cool
Prepare your fresh ingredients and add them to a large bowl
Add in the oil, hot sauce, and seasonings. Let the salad marinate in the refrigerator for a least one hour.
I use the leftovers to make stuffed peppers!