Quinoa Salad

This is a make the day before kind of salad.  It tastes SOO different if it's left to sit.  If eaten fresh, it tastes strongly of the red wine vinegar but when it sits, the dressing pulls out the flavoring from the veggies and herbs and it tastes way better.  I prefer the cilantro and in the end, I think it tastes like a pasta salad but with quinoa instead of pasta.

Ingredients
Salad:
1 cup quinoa
1 can black beans rinsed and drained
About 16 oz frozen baby corn
1/2 red pepper, fresh, chopped
1/4 cup red onion, chopped
2 tablespoon finely chopped flat leaf Italian Parsley or cilantro
2 tablespoon chopped fresh basil
1 avocado
Cherry tomatoes

Dressing:
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/6 cup honey
1/2 teaspoon dry mustard
Season with ground black pepper and ground sea salt
1 clove garlic, chopped fine

Notes / Directions
Bring 2 cups water of water to a boil. Add quinoa and simmer with lid on til water is absorbed and transparent and let cool. Mix dressing in food processor or with a wire whip and reserve to pour over ingredients. Add salad ingredients to quinoa, toss in dressing, then refrigerate. Lasts up to a week in the fridge.

Other Ideas:
Olives
1/2 cup red lentils

~ Su