Corn and Quinoa Salad

Quite light and an interesting, tart flavor. Use real maple syrup if you can get your hands on it. Most pancake syrup for sale is just colored corn syrup, which tastes vastly different from the good stuff. You can use either fresh corn on the cob or frozen corn kernels. If the corn is very fresh, you can skip the blanching and just use raw corn instead.

Mats:
1c quinoa (Red if you can get it)
1c red cabbage, sliced very thin
1c cucumber
1 1/2 c grape tomatoes, sliced in half
1 1/2c corn
1/3 c olive oil
1/4 c lemon juice
3 Tbsp maple syrup
1 Tbsp Dijon mustard

In a small pot, combine the quinoa with 1 1/2c water and 1 tsp salt. Bring to a boil, cover, and cook for 20 minutes. When time's up, remove the cover and let sit for 10 minutes.
Bring a small pot of water to boil. Add the corn kernels and cook for 3 minutes, then drain and rinse with very cold water.
In a large-ish bowl, mix the corn, tomatoes, cucumber, cabbage and cooked quinoa together.
In a small bowl (or a blender/food processor), combine the oil, lemon juice, maple syrup, Dijon mustard and 1 tsp salt. Whisk well (or process for 1 minute).
Pour the dressing on the quinoa mixture and chill in the fridge. Serve cold.