Quinoa and Corn Medley (Recipe from The Vegan Table by Colleen Patrick-Goudreau)
This recipe was quick and easy -- it took less than 45 minutes, including prep time to chop all the vegetables and herbs. The finished product was filling and tasted great, and since the recipe made 6 large servings, there are plenty of leftovers for lunch this week. I really liked the mixture of Latin and Mediterranean flavors: the quinoa, corn, lemon, and parsley complemented one another well. This is one of my new favorite quinoa recipes!
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