Quinoa Salad With Corn And Red Pepper Recipe

Ingredients

1/3 cup extra-virgin olive oil

2 tablespoons sherry vinegar

3 tablespoons fresh basil, thinly sliced

1 tablespoon mustard powder

1 clove garlic, pressed or minced

Salt and pepper, to taste

3 cups quinoa, cooked according to package directions

1 1/2 cups cooked corn kernels or frozen corn kernels, thawed

2 red bell peppers, stemmed, seeded, and diced

2 bunches watercress, washed, ends trimmed, and torn into small pieces

3 scallions, thinly sliced

Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.

Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.

Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.