• 2 cups dry quinoa
  • 4 cups water
  • 2 carrots
  • 1 cup frozen corn
  • ¼ cup diced onion
  • ½ cup chopped (small pieces) purple cabbage
  • ½ cup diced red pepper
  • large handful of fresh parsley or cilantro – washed well and chopped
  • ½ cup slivered almonds
  • ¼ cup olive oil
  • 1 Tbsp Dijon mustard (or mustard powder)
  • ¼ cup balsamic vinegar (or lemon juice)


  1. Put quinoa in 4 cups of water in a covered pot and bring to a boil. Turn down to med-low and leave covered. Cook 15 minutes. Remove from heat and let stand 5 minutes. Should be fluffy in consistency. Set aside.
  2. Place almonds on a baking sheet and toast in the oven at 200oC until lightly toasted. Pay close attention and turn regularly – they burn easily.
  3. Steam frozen corn until cooked. Chop veggies as directed.  Put veggies, corn, cilantro, and quinoa together in a large bowl.
  4. Mix oil, vinegar (or lemon), and mustard together until thick. Add dressing to grain and veggie mixture.
  5. Chill 20-30 minutes and top with toasted almonds.