I've made this twice now for my vegetarian husband and myself. It's a great warm weather meal.

Rainbow Quinoa Salad from Helyn's Healthy Kitchen

Ingredients:

• 2 cups cooked quinoa
• 1 cup frozen corn, thawed
• 1 cup frozen sweet peas, thawed
• 1 cup chopped red bell pepper
• 1 cup chopped kale
• ¼ cup chopped onion
• ¼ cup raw sunflower seeds
• 2 TBS Spike salt-free seasoning
• 2 TBS lemon juice
• 1 can garbanzo beans, drained

Directions:

1. Cook the quinoa per package directions. I found that about 3/4 cup uncooked quinoa made the right amount.
2. Let the quinoa cool, add all remaining ingredients and stir to combine.

I'm going to give it a try, Karen, and thanks for sharing it. It sounds interesting!