Toasted Fall Quinoa Salad with Roasted Corn dressing - High Desert Farmers Market

Ingredients

• 1 cup Roasted butternut squash
• 1 cup Roasted Fresh corn
• 1 tbsp Olive oil
• 1 cup Edamame beans, cooked tender
• ¼ tsp Fresh green onions , finely sliced
• Fresh black berries 2 or 3 per serving
• 2 cups Quinoa, toasted
• 1 Garlic clove, minced
• ½ Shallot, minced
• ¼ tsp Dijon mustard
• 2 Garlic cloves, minced
• 1 Shallot, minced
• 1 cup Virgin olive oil
• ¼ cup White wine vinegar
• 1 tsp Fresh thyme
• 1 tsp Fresh basil, minced (for last)
• ¼ tsp Fresh cilantro, minced (for last)