Quinoa Pilaf with Summer Vegetables and Salmon | Heather Carey

Ingredients

• 1 1/2 cups quinoa, rinsed
• 3 cups water
• salt
• 2 ears of corn, kernels removed
• 1 small bunch of kale, torn from stem and sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup chopped parsley
• 1/2 cup chopped basil
• 8 ounces cooked salmon*
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• salt and pepper to taste