Summer Veggie Quinoa Salad

Ingredients:

2 Zucchini
2 Yellow summer squash
2 Handfuls cherry tomato
1/2-1 C Cooked sweet corn
2/3-1 C Dry quinoa
Cooking oil of choice
Teeny Tiny Spice blend of choice (Suggestions below)
Salt to taste
Lemon juice

Suggested Teeny Tiny Spice blends: Za’atar, Ethiopian Berberé, Hot Italian Spice

Instructions:

1. Start by cleaning the veggies and chopping the squash and zucchini into bite sized pieces.

2. Add zucchini and squash into a hot skillet with oil. Sprinkle with salt and begin to cook, sprinkling with spice of choice, starting with 1 tsp and adding as needed.

3. Add quinoa plus double the amount of water (1 Cup quinoa = 2 Cups water) into a small pan and bring to a boil. Reduce to a simmer when boiling and cover, simmering until water is gone. Fluff with a fork.

4. Prepare corn according to instructions(frozen, canned, or fresh) drain, and set aside.

5. Add quinoa and cooked veggies to a large bowl. Toss with a drizzle of oil, a squeeze of lemon juice, and then taste. Add salt or additional ingredients as desired.

6. Refrigerate and serve cold.