1 cup uncooked C&F Foods Organic Quinoa (3 cups cooked)
2 cups water
2 cups fresh cut cooked sweet corn (about 1 1/2 cups)
1 cup green onions, finely chopped
3/4 cup fresh mint, chopped
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
2 red bell peppers, halved (optional)
Rinse quinoa in a fine sieve placed inside a larger bowl under cold running water.
Combine water and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook until grains are translucent and the germ has spiraled out from each grain (about 15 minutes).
Combine cooked quinoa and all other ingredients in a large salad bowl and mix well. Season with sea salt. Serve in halved bell peppers, if using. Serves 4.