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Servings: 8 cups servings Prep: 10 min Cook: 12 min Passive: 4 hrs 20 min

The perfect salad to bring to a summer picnic or potluck! This BBQ Quinoa Salad focuses on summer goodness with freshly cooked corn on the cob, red cabbage and bright cilantro. Fresh tomatoes or that bumper crop of zucchini would also work well here. Your vegan friends will also appreciate this delicious option, since the quinoa is a source of complete protein.

Ingredients

1 ⅓ cups Organic Quinoa Grain cooked according to package directions and cooled
2 cups cooked Corn about 4 ears
3 cups shredded Red Cabbage
1 Carrot shaved (reserve some for garnish)
½ cup prepared BBQ Sauce
½ cup chopped fresh Cilantro (reserve some sprigs for garnish)
½ tsp Salt
Freshly ground Pepper to taste

Instructions

Combine all ingredients in a large bowl. Refrigerate for at least 4 hours or overnight, to allow the flavors to combine.
When ready to serve, garnish with remaining shaved carrots and cilantro sprigs.