Quinoa Salad with Garlic Champagne Vinaigrette

1 cup uncooked Quinoa

1 can Black Beans, drained and rinsed

1/2 pint Cherry Tomatoes, halved

1 Corn on the cob

1/2 cup chopped Cillantro

1 Garlic Clove, minced very finely

1 tablespoon Dijon Mustard

2 tablespoons Champagne Vinegar

Juice of one Lemon

1/4 teaspoon Chili Flakes

1/3 cup Extra Virgin Olive Oil

Salt, Pepper to taste

Cook quinoa according to directions on the box and let it cool for about 10-15 minutes. Cut the corn off the cob, add the remaining vegetables to the large bowl. Season to your taste with salt and pepper.

To prepare the dressing; in a separate dish add the minced garlic, mustard, vinegar, lemon juice, chili flakes, salt, and pepper. Slowly add the oil while whisking it at the same time.

Add cooled off quinoa to the vegetables. Pour dressing right over all the ingredients, mix, and serve at room temperature.

Serves 4-6

*This salad is perfect for summer outdoor fun, because of the oil based dressing.