Quinoa Salad

Ingredients

 * 6½ tablespoons canola oil
 * 4 tablespoons vinegar
 * 1½ teaspoons minced garlic
 * 2 teaspoons dried mint
 * ¾ teaspoon Dijon mustard
 * 1 teaspoon freshly ground black pepper
 * 2 cups quinoa
 * ¾ cup frozen peas
 * 2 ears corn, kernels removed from cob
 * ¼ teaspoon salt
 * 1½ to 2 jalapenos, finely diced (depending on strength) and seeded
 * 2 bunches fresh cilantro, chopped
 * 4 medium sized tomatoes, deseeded and diced

Directions

 * 1) In large bowl, beat oil and vinegar for 10 seconds.
 * 2) Add garlic, mint, mustard and pepper, mixing well.
 * 3) Rinse quinoa in a fine sieve and place a large saucepan with peas, corn and 2 quarts of water.
 * 4) Boil for 10 to 15 minutes, adding more water if necessary.
 * 5) Add salt.
 * 6) Remove from heat, strain and set aside to cool.
 * 7) Add jalapenos, two thirds of the cilantro and half the tomatoes to dressing; toss with quinoa.
 * 8) Garnish with remaining tomatoes and cilantro.