Minty Quinoa Salad with Fresh Corn & Radishes

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I made a big batch of quinoa to keep in the house all week. In the time it took me to heat up the corn, I cut up the radishes and herbs and lunch was ready in 5 minutes.

serves 2 to 3

1 cup cooked quinoa
1 ear of corn
2 radishes *
6 mint leaves
Handful of chives, as many as you want
The juice of 1/2 of lemon, or to taste
Olive oil
S and P

Cook the quinoa. Cut the corn off the cob and cook with a very small amount of olive oil. Slice up the radishes into little matchsticks. Cut the chives and chiffonade the mint.

Combine the ingredients and dress with fresh lemon juice. Enjoy!

* CSA 2013 Week #9