Southwest Quinoa Salad

One of my favorite bloggers recently started a new blog. I loved her old blog, Cafe Johnsonia
(which she has kindly left up so people can still use her recipes) but, I really, really love her new blog- Fresh Clean Start.

It's all about getting to a healthier place and I absolutely love every single post.
When I saw her post about this Quinoa Salad, I could not wait to put it together.

I made this salad for our 4th of July get-together and since the recipe written was enough to serve 1-2 people, I at least quadrupled the salad ingredients, so that everyone could have some and hopefully there would be some leftover for me to eat for lunch sometime during the next week.

I cooked up a bunch of quinoa (something I always do, so that there will be enough for whatever I need during the week) and started chopping my veggies.
I used fresh corn on the cob that I got from the Farmer's Market and I also used some heirloom cherry tomatoes.
I added cumin, chili powder, paprika, and lime juice- tasting it along the way- until it was just right.

I really didn't know how well it would be received at our dinner, but many people really, really liked it. This made me happy, but also limited the amount of leftovers. Luckily, there was enough leftover for lunch one day and I served it over a big pile of salad greens as Lindsey suggested.

This really is so, so good and good for you. I can't wait to make a big batch of it again.



Recipe for Southwest Quinoa Salad
* I used heirloom cherry tomatoes
* I used fresh corn on the cob
* I sprinkled sunflower seeds on top