Moroccan Summer Quinoa Salad with Herby Chermoula

For the Salad:

• 2 cups Alter Eco Organic Rainbow Heirloom Quinoa, cooked and drained according to package directions
• 1 red bell pepper, diced 
• 1 cup fresh corn, kernels removed from cob
• 1/2 English Cucumber, diced 
• 1/2 red onion, diced 
• 1/2 cup kalamata olives
• Sea salt, to taste
• Fresh black pepper 

For the Chermoula:

• 1 peeled garlic clove 
• 1 cup fresh basil 
• 1 cup parsley
• 1 cup cilantro
• 1/2 cup mint 
• 2 tbsp lemon juice 
• 1 tsp lemon zest 
• 1 tbsp cumin
• 1 tsp paprika  
• 1/4 tsp salt 
• 1/2 cup Extra-Virgin Olive Oil 

Directions:

1. In a large bowl, combine quinoa, bell pepper, corn, cucumber, red onion, and olives. Mix together until all ingredients are incorporated with the quinoa. Chill mixture in the refrigerator for 15-20 minutes.
2. While salad is cooling, in a food processor or blender, add the peeled garlic clove and pulse for 30 seconds up to 1 minute.
3. Add all the herbs, lemon juice, lemon zest, cumin, paprika, and salt into the food processor or blender . Pulse until the mixture is well combined but not completely smooth. 
4. With the processor at a low speed, slowly stream the oil until a sauce starts to form. Taste, and adjust seasoning.
5. Remove salad from fridge, pour the sauce over the quinoa salad, and mix well. Serve immediately.

 Note: The salad can be stored in an airtight container for up to four days