Quinoa, Corn, and Tomatillo Salad


2 cups cooked quiona (prepare according to package directions)
2 ears corn, steamed 7 minutes and cut from cobs
2 medium tomatillos, chopped in 1/4” dice
1 scallion, chopped fine
2 TBS chopped cilantro
1 TBS extra virgin olive oil
2 tsp lime juice
Sea salt and freshly ground pepper
Directions: Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and
serve either room temperature or chilled.

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