Try this lovely salad as a simple lunch, or serving it at a small gathering for brunch. You can roast the carrots ahead of time, even using left-over carrots roasted for last night's dinner. Use fresh corn cut from the cob for best results. If cutting corn from the cob is new for you, follow the link for instructions on how to do so. Fresh mint adds a refreshing finish to the salad. And it gives you a second use to go along with the mojitos you might serve with the salad. The recipe for the salad dressing is my standard vinaigrette.
Corn and Quinoa Salad with Roasted Carrots and Mint
2 cups fresh corn cut from the cob
4 cups cooked quinoa
2 cups roasted carrots, cut in pieces
4 tablespoons thinly sliced fresh mint
salt & pepper to taste
Agave vinaigrette salad dressing
Combine the cut corn, cooked quinoa, roasted carrots and fresh mint into a large bowl. Gently stir to combine. Sprinkle 1 teaspoon of kosher salt and a small pinch of black pepper over the ingredients. Spoon on 1/3 cup of vinaigrette, stirring to combine. Taste, adding more salt or dressing as desired.