Quinoa, Corn, Blueberry, and Cucumber Salad
6 ears corn, husked and silk removed
1 1/2 cups fresh blueberries
1 medium cucumber, seeded and diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, minced
1/2-1 jalapeño, seeded and minced (depending on your heat tolerance)
3 tbs fresh lime juice
3 tbs extra virgin olive oil
1 tbs honey
1/2 tsp ground cumin
1/2 tsp salt
Bring large pot of water to a boil over high heat. Add corn and boil for exactly 3 minutes. Remove and set aside to cool slightly.
Meanwhile, in a large bowl, whisk together lime juice, olive oil, honey, cumin, and salt. Add cooked quinoa, blueberries, cucumber, onion, cilantro, and jalapeño.
Cut corn from cob and add to salad. Stir well and serve immediately. Stores well in airtight container in frisge for 2-3 days.