Mexican Quinoa Salad

Dressing:

1 1/2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 cloves garlic, minced
salt and freshly ground black pepper, to taste

Salad:

1 cup dry quinoa, rinsed well through a fine strainer/sieve
1 cup halved cherry tomatoes
3/4 to 1 cup fresh corn (sliced off the cob, raw)
1/4 cup finely chopped cilantro
lime wedges
salt and freshly ground black pepper, to taste

Directions:

1. Whisk the dressing ingredients together in a small bowl. Set aside.
2. Prepare the quinoa according to package directions. Cool slightly.
3. In a medium bowl, toss the quinoa with the tomatoes, corn and cilantro. Add the dressing and toss to coat everything. Squeeze lime on top, and season with salt and freshly ground pepper, to taste. Serve with lime wedges, for individual squeezing.

(Recipe from www.recipegirl.com)