• 1 1/2 cup quinoa, rinsed and drained
• 2 ears corn, cut from cob
• 1 cup basil leaves, finely chopped
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/2 cup diced summer sqash
• 1 cup sunflower sprouts, lightly chopped

Dressing:

• 1/2 cup water from a Thai coconut or plain water
• 1/4 cup olive oil
• 1/2 cup packed basil leaves
• 1 medium clove garlic
• 2 TBS fresh lemon juice
• 1 TBS Tamari or Nama Shoyu
• 1/8 cup (4 small) soft dates

1.In a medium saucepan, combine quinoa, salt and 3 cups water. Bring to a boil over high heat. Cover, reduce heat to low and simmer for 15 minutes.
2.Add corn, cover and cook until quinoa is tender, about another 5 minutes.
3.Transfer quinoa and corn to a large serving bowl. Toss well, fluffing with a fork and set aside to cool at room temperature.
4.Meanwhile make dressing by blending all dressing ingredients until smooth.
5.When quinoa is cool add basil, bell pepper, red onion, summer squash and sunflower sprouts. Add dressing and toss well. Serve over a bed of greens or in raw red bell pepper halves.

**Raw Option – Sprout quinoa and use fresh raw corn kernels.